NYS Pasta Sauce
(The Original “Red-Lead”)

Ingredients

• 11/2 to 2 lbs. Lean Chuck Roast (cut into 3-4 pieces)
• 11/2 to 2 lbs. Boneless Pork Country Ribs
• 8-10 New York Style Meatballs
• 4-5 Braciole
• 4 links New York Style Hot Italian. Sausage
• 4 links New York Style Mild Italian Sausage
• 1/2 cup Lite Olive Oil (as needed
• throughout recipe)
• 6 Large Garlic Cloves (crushed)
• 1 cup Yellow Onion (diced small)
• 1/2 cup Fresh Parsley (chopped small)
• 1/2 cup Fresh Basil (chopped small)
• 1 teaspoon Salt
• 1 teaspoon Granulated Garlic
• 1/2 teaspoon Dry Oregano or 1 tablespoon Fresh
• 4 28 oz. cans Ground Tomatoes in Puree
• 1 28 oz. can Tomato Puree
• 2 cups Water (use to wash out cans)

Procedure

• 11 quart (or larger) pot with lid. In a large frying skillet at medium heat, add a little olive oil, brown your sausage evenly and set aside.

• In the same oil and drippings add the garlic, onions and a dash of salt and pepper.

• Cook until onions are translucent.

• Transfer onions to your sauce pot.

• Add all your tomato products, water, fresh parsley and basil and all your spices.

• Bring to a boil (stirring often) while sauce is cooking.

• Go back to your frying skillet and add a little olive oil to brown your chuck roast, spare ribs and Braciole with a little salt and pepper.

• When evenly browned (doesn’t have to be cooked all the way through) add to the boiling sauce.

• After the meat is added to the boiling sauce, bring back to a boil, then lower heat to a simmer for one hour.

• Clean your skillet, add some fresh olive oil and fry your meatballs til browned evenly, set aside.

• After sauce with meat has been simmering for 1 hour, add your sausage and meatballs to simmer an additional hour, until chuck roast and pork ribs are tender.

• Check sauce for additional seasonings needed.

• This serves 10 to 12 at least and you will be the hero of the neighborhood!