I made up this recipe years ago and I have changed it up a few times to include different ingredients and different types of meat. The one thing that stays consistent is that it’s HELLA good. 😉
So to start, I chose Lean Ground Beef, Lean Ground Pork and Some Andoulle Sausage as the meats. I’ve substituted the Sausage for Chorizo or Italian Sausage in past Hella Meat Sauces.
So it’s not that hard, but it’s also not easy. You need a large stockpot, the bigger the better and a large skillet. I cook each meat separately when I am prepping the sauce base. The meat is cooked til tender and then placed on a plate with a napkin to remove the excess fats if you want.
4 tblsp. Minced Garlic
1/2 stick of Butter, cubed
1 Medium Sweet Onion
1/8 pats of Butter
4 tblsp. of Minced Parsley
3 pounds of Red Roma or large Tomatoes, diced
2 cans of tomato sauce
1 can or 2 cups of vegetable/beef/chicken stock (I used vege-bullion in hot water)
Italian Seasons, Ground Oregano, salt, pepper, sometimes finely chopped basil.
So in your Large Stockpot:
Add in 4 large tsp. of minced garlic in the butter, mix together and let heat up. Add the Onion, then roma tomatoes. Let it cook down a bit, mixing occasionally.
Add in stock, I used a vege bullion cube in hot water, this time around. If you use a can, you might want to mix in a little water to diffuse a bit.
Throw in your bay leaf and seasonings
Let that cook a bit, then add in the tomato sauce and let simmer.
Once that has cooked nicely, add in your meat and “marry” the flavors together for awhile. I usually let it cook for about another 20 minutes on medium and then I remove and let cool.