Mom'S Italian Spaghetti Sauce With Meat

• 1 6lb 9oz can tomatoe puree.
• 1 6lb 9oz can water.
• 1 tsp ground black pepper.
• 1 tsp dry parsley flakes.
• 1 tbsp dry basil or or 6 large fresh basil leaves.
• 4 bay leaves.
• 1 tsp cinnamon.
• 2 med onions.
• 1 large head garlic.
• 2 6oz can tomatoe paste.
• 1 lb lean beef sirloin.
• 1 lb lean pork shoulder.
• 2 tbs Olive oil.
• 3 tbs grated romano cheese

1. Use a large deep stainless or
2. coated pot. Cube to 1" the beef and the pork. Put oil in pot and heat while putting in the meat. Brown meat on all sides for about 5 minutes. Wash and halve the garlic head, around the middle. Add puree and paste. Mentally check the height of the sauce in the pot before adding water. Add water to pot and all dry ingredients, except cheese! Bring to a boil and reduce heat to simmer. Stir with a long wooden spoon, to the bottom, frquently. Allow to boil down at least twice, adding water back to the original height each time.
3. At about 3 hours a taste for acidity is due. If very acidic the sauce has to be sweetened.
4. A tablespoon or less of sugar may be added, a littlt at a time. A tiny pinch of baking soda will also help. Keep tasting periodically and the last 2-3 hours let the sauce cook to where the original height was before water. Last half hour add the grated cheese and stir in. Use linguini or angel hair pasta, al dente and serve hot with more Romano cheese on top!

water, ground black pepper, parsley, basil, bay leaves, cinnamon, onions, garlic, lean beef sirloin, lean pork shoulder, olive oil, romano cheese

Taken from www.epicurious.com/recipes/member/views/moms-italian-spaghetti-sauce-with-meat-1200623 (may not work)