This recipe came from a friend of my parents, who was of Sicilian background. The variants also came from this friend, who was called "Senore". Unfortunately, this recipe cannot be made except in QUANTITY. It may be frozen for several months and used as a quick spagetti meal.
Guna - Mixture of all three!
- 1.5 gallons (192 oz) any combination: Canned tomatoes, stewed tomatoes, or tomato puree (or equivalant amount fresh tomatoes)
- 32 oz tomato paste
- 1 - 3-4 lb beef chuck roast
- A little olive oil for frying
- 3-5 lbs pork neck bones
- 1 lb onions, peeled and chopped
- 1 bulb garlic
- 1 bunch Italian parsley
- 1/4 cup chopped, fresh basil
- 1 fifth or quart-sized bottle low-cost red wine, suitable for drinking
- 1 tbs salt, to taste
- 1 2-3 lb beef chuck roast
- 3-4 lbs chicken, boiled and bones removed
NOTE: Do not use tomato sauce. It contains spices which are not suitable to this recipe.
- Sear (fry quickly) the chuck roast in a large skillet over medium-high heat, using a little oil.
- Meanwhile, in very large stew pot, capable of holding 4-5 gallons, add tomatoes, wine, onions, garlic, and spices.
- When chuck roast is brown, remove, add to tomato mixture.
- Sear pork neck bones in same pan using the oil in the pan. Add to tomato mixture when done.
- If using the option containing chicken, sear the chicken in the oil.
- Cover, and simmer VERY slowly for at least 6 hours.
- Stir every 30 minutes to an hour, watching for signs of sticking or burning.
- Taste and adjust spices if necessary.
Yield: Approximately 2 gallons
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Copyright 2006 by Elizabeth Harper
- Serve over spagetti or other pasta, topped with Romano cheese
- Put unused portion in cartons in freezer. This will keep in freezer for several months. Thaw out, heat, and pour over pasta.
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