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Name: Ronas Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: This is a meat-based, sweet; (adapted from Flo Pavia, who; lg Batch (fills a 10-quart

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INGREDIENTS

This is a meat-based, sweet
(adapted from Flo Pavia, who
lg Batch (fills a 10-quart

Servings

INSTRUCTIONS

SAUCE: 1 lb sweet Italian sausage 2 to 3 country spare ribs 1 (29-oz) can Hunts tomato sauce 1 (29-oz) can Contadina puree 1 (13-oz) can Contadina paste 1 (13-oz) can whole plum tomatoes, crushed/seeded braciole (recipe follows) meatballs (recipe follows) vegetable or olive oil 2 cloves garlic, crushed 2 Tbl basil, chopped (or dried) 2 Tbl parsley, chopped (or dried) 1/2 C imported Romano cheese, grated 1 Tbsp baking soda (optional) BRACIOLE: 1 lb thin-sliced top round, pounded flat 1 egg, beaten 1 clove garlic, crushed 1 C imported Romano cheese, grated (may require a little more) 2 Tbl basil, chopped (or 1 Tbl dried) salt and pepper to taste MEATBALLS: 2 lb extra lean ground beef 2 eggs 6 slices white bread 3/4 c milk 1 clove crushed garlic 3/4 C imported Romano cheese, grated 1 Tbl basil, chopped (or dried) 1 Tbl parsley, chopped (or dried) 1 tsp oregano (dried) salt and pepper to taste Cover bottom of 8-10 qt stainless steel pot with cooking oil about 1/4-inch deep. Saute spare ribs over low heat while preparing braciole. (Note: if you do not have stainless, the next best choice is porcelain. A metal pot will RUIN this recipe.) Sausage: In skillet, saute sausage until cooked and golden brown (may be done in water or oil), and drain. Braciole (makes 4-6 pieces): Pound round steak until very thin and cut into approx 4x4 or 4x6 inch strips. Place crushed garlic in small bowl, Add egg and beat lightly. Add basil, parsley, salt and pepper, and grated Romano (until mixture thickens to paste consistency). Spread mixture onto meat, roll and tie securely (crochet thread works well). Place rolled meat in with spare ribs to brown. Be sure to brown meat very, very well. Sauce: Once meat is very brown, add 2 cloves crushed garlic to oil and saute just until golden. (Do not overcook or sauce will be bitter.) Immediately add tomato puree and plum tomatoes. Simmer about 1/2 hour. Add 29 ounces of water, basil, parsley and Romano cheese. Simmer another 1/2 to 3/4 hour. Add tomato paste + equal water, simmer 1 hour. Add tomato sauce and 1/4 to 1/2 amount of water, simmer 1 hour. If sauce tastes at all bitter, add about 1 Tbsp baking soda and simmer an additional 15-30 minutes. (Optional: add a whole carrot with first tomato ingredients, which will also cut the acidity.) Meatballs (makes 24): While sauce is cooking--rub mixing bowl with crushed garlic. Add meat, beaten eggs and seasonings. Dip bread slices into milk and squeeze out excess. Crush into meat mixture. Mix all ingredients well, roll into desired sized balls, and broil just until nicely browned. Drain and add to sauce mixture. Posted to rec.food.recipes by Rona Watts on Mar 9, 1994.

NOTES

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Ronas Sauce Recipe

This is a meat-based, sweet
 (adapted from Flo Pavia, who
 lg Batch (fills a 10-quart

SAUCE:        1 lb sweet Italian sausage 2 to 3 country spare ribs 1 (29-oz) can  Hunts tomato sauce        1    (29-oz) can Contadina puree        1    (13-oz) can Contadina paste 1 (13-oz) can whole plum tomatoes,  crushed/seeded braciole (recipe follows) meatballs (recipe follows)  vegetable or olive oil        2    cloves garlic, crushed 2 Tbl basil, chopped (or dried) 2 Tbl  parsley, chopped (or dried) 1/2 C imported Romano cheese, grated        1    Tbsp baking soda (optional) BRACIOLE: 1 lb thin-sliced top  round, pounded flat        1    egg, beaten        1    clove garlic, crushed 1 C imported Romano cheese, grated (may  require a little more) 2 Tbl basil, chopped (or 1 Tbl dried) salt and  pepper to taste MEATBALLS:        2 lb extra lean ground beef        2    eggs        6    slices white bread      3/4 c  milk        1    clove crushed garlic 3/4 C imported Romano cheese, grated 1 Tbl  basil, chopped (or dried) 1 Tbl parsley, chopped (or dried)        1    tsp oregano (dried) salt and pepper to taste    Cover bottom of 8-10 qt stainless steel pot with cooking oil about 1/4-inch  deep. Saute spare ribs over low heat while preparing braciole. (Note: if  you do not have stainless, the next best choice is porcelain. A metal pot  will RUIN this recipe.)    Sausage: In skillet, saute sausage until cooked and golden brown (may be  done in water or oil), and drain.    Braciole (makes 4-6 pieces): Pound round steak until very thin and cut into  approx 4x4 or 4x6 inch strips. Place crushed garlic in small bowl, Add egg  and beat lightly. Add basil, parsley, salt and pepper, and grated Romano  (until mixture thickens to paste consistency). Spread mixture onto meat,  roll and tie securely (crochet thread works well). Place rolled meat in  with spare ribs to brown. Be sure to brown meat very, very well.    Sauce: Once meat is very brown, add 2 cloves crushed garlic to oil and  saute just until golden. (Do not overcook or sauce will be bitter.)  Immediately add tomato puree and plum tomatoes. Simmer about 1/2 hour. Add  29 ounces of water, basil, parsley and Romano cheese. Simmer another 1/2 to  3/4 hour. Add tomato paste + equal water, simmer 1 hour. Add tomato sauce  and 1/4 to 1/2 amount of water, simmer 1 hour. If sauce tastes at all  bitter, add about 1 Tbsp baking soda and simmer an additional 15-30  minutes. (Optional: add a whole carrot with first tomato ingredients, which  will also cut the acidity.)    Meatballs (makes 24): While sauce is cooking--rub mixing bowl with crushed  garlic. Add meat, beaten eggs and seasonings. Dip bread slices into milk  and squeeze out excess. Crush into meat mixture. Mix all ingredients well,  roll into desired sized balls, and broil just until nicely browned. Drain  and add to sauce mixture.  Posted to rec.food.recipes by Rona Watts <rw1v+@andrew.cmu.edu> on Mar 9,  1994.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.