AUGUSTINO'S ITALIAN SAUCE

KELLY STEITZ — ONE WORKPLACE

My grandfather, Gus Barbieri worked as the beloved janitor at Notre Dame High School, supporting a family of 5. When he immigrated from Italy, he brought with him a family recipe for his Pasta Sauce. To make the meal affordable, he often loaded it with potatoes so it would last for several days.
Today, this is a family favorite whenever Gus' grandchildren and great grandchildren gather.

INSTRUCTIONS

In a large pan, heat up olive oil.

Add stew meat to the pan and brown.

Once meat is browned, add parsley, onions and rosemary.Once the onions are browned, add garlic and Italian seasoning. Simmer until blended with the meat.

Stir in tomato paste.

Add water to fill the pan, just below the top so it won’t simmer.

Once it has cooked down to the half way point in the pan, add mushrooms and fill back to the top with water again.

Simmer for 7-8 hours. Stir occasionally, adding water throughout the day to achieve desired consistency.

Serve with cooked pasta of your choice.

Freeze extra sauce for another meal

PREP TIME: 45 minutes
COOK TIME: 8 minutes
SERVINGS: 8-10

INGREDIENTS

2 pounds stew meat

2 cans tomato paste (6 oz cans)

2 bundles parsley, chopped

1 medium yellow onion, chopped

1 bulb garlic, minced (9-10 cloves)

1 bunch fresh rosemary, chopped

1 large basket mushrooms, halved

Italian seasoning to taste (2/3 small bottle recommended)

Olive oil


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