Tomato and Meat Sauce

Preparation info
  • 50

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups finely chopped onions
  • 2 cups diced celery
  • 1 pound

Method

  1. Cook the onions, celery, mushrooms and garlic in the salad oil in a heavy saucepan until the vegetables are wilted.

  2. Add the ground meats and cook until the moisture is evaporated and the meat begins to brown.

  3. Add the remaining ingredients and bring to a boil, stirring frequently. Reduce the heat and simmer for two and one-half to thre