Sauces
3 tablespoons olive oil
1 clove garlic peeled and thinly sliced
1 medium sized onion chopped
500 g ground veal
2 L ground tomatoes or tomato juice or homemade tomato sauce (unseasoned)
1 tablespoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon basil (omit if homemade sauce has fresh basil in it)
1 tablespoon sugar
1 cup frozen peas (optional)
This sauce may be used as a base for oven pasta or filling for arangini and gratto, as well as a topping for pasta.
In a large 8 L cooking pan heat 3 tbsp of olive oil over medium setting.
Add sliced clove of garlic and toast it in oil. Remove garlic from oil when golden brown.
Add the chopped onion to the oil and the ground veal. Stir and cook meat until thoroughly browned.
Add the 2 L of tomatoes, and seasonings and sugar, stir and simmer for about 30 min. if using sauce, or 1 h if using tomato juice.
Optional: Near last 10 min. if preferred add 1 cup of frozen peas.