Charlene's Recipe

Italian spaghetti sauce

Category: Main street

1 1/2 lbs italian sausage or some type of pork with bone; pork chops or spare ribs
4 (6 oz) cans of Italian style tomato paste plus two cans of water for each can used
2 Tbsp shortening
1 finely chopped onion
1 small clove of garlic
1 1/2 tsp salt
1 tsp sugar
1/4 tsp nutmeg
1/2 tsp oregano
1/8 tsp pepper
1/4 cup chopped parsley
1/2 cup grated Romano or Parmesan cheese
1/4 to 1/2 tsp baking soda

Brown sausage or pork chops in a large kettle. Fry onion and garlic slowly in the shortening for about 5 minutes; add to large kettle. Add tomato paste plus the two cans of water for each can of paste. Add all other ingredients, except the baking soda. Cover and simmer for one hour. Uncover and simmer at least 1 more hour, the sauce should cook down to a thick sauce. Remove sausage and add baking soda and cook 10 minutes longer. Baking soda neutralizes acid in tomatoes making sauce more palatable. This is enough sauce for six servings over spaghetti. IF using pork chops be sure to remove all bones before serving (Better next day, remove hardened fat.)