Saucy

Making this sauce for the first time. Overflowed the food processor bowl when I pulled it off -- what a mess! Cooking now, though, and boy does it smell good.

29 oz can Italian tomatoes........ 1 lb ground beef
1 lb Italian sausage........ 1 lb ground veal
1/4 cup olive oil ........ 10 cloves minced garlic
1 tsp fennel seeds........ 2 cubes beef boullion
2 cups boiling wter........ 3 tbsp flour
28 oz can tomato puree ........ 1 tbsp salt
1 tbsp sugar ........ 1 tsp black pepper
1 tsp chili powder ........ 1 tsp dried oregano
1 tsp dried basil ........ 1 cup chopped parsley

Open Italian tomatoes and blend on the food processor until smooth.
Prepare meats for use -
ground beef
ground Italian sausage (removed from casings)
ground veal
Heat 1/4 cup olive oil in dutch oven on low heat.
Add 8-10 minced garlic cloves and 1 tsp fennel seeds
Cook, stirring, till they begin to turn color.
Immediately add meats to dutch oven.
Cook, stirring frequently.

While the meat is cooking, put two cubes of beef bouillon into a 2 cup pyrex measuring cup
Add 2 cups boiling water, stirring to dissolve the cubes.

When the meat loses its redness, stir in 3 tbsp flour and the bouillon.
Allow to thicken about a minute.
Add the processed tomatoes and stir.
Add the tomato puree and stir.
Add 1 tbsp salt
........ 1 tbsp sugar
........ 1 tsp ground black pepper
........ 1 tsp crushed chili pepper
........ 1 tsp dried oregano
........ 1 tsp dried basil
........ 1 cup finely chopped parsley

Bring the sauce to a boil
Lower heat and simmer for at least an hour.

This recipe makes enough for 2 lbs of spaghetti and tastes best the second day. It freezes well.