Licari's Sicilian Pasta Sauce - Sicilian Pasta Sauce

• 1 pork shoulder steak
• 4 or more mild Italian sausage links
• 1 lb (.5 kg). ground chuck
• 1 28 oz (784 grm). can crushed tomatoes or puree
• 1 6 oz (168 grm). can tomato paste
• 1 or 2 bay leaves, optional
• 5 large garlic cloves, chopped
• 3 tbsp (45 ml) sweet basil
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) sugar
• 1 egg
• 1/2 tsp (2 ml) pepper
• 3 tbsp (45 ml) grated parmesan cheese
• 1/4 cup (60 ml) plain bread crumbs
• 3 tsp (15 ml) parsley flakes
• 4 tbsp (60 ml) olive oil

1. In a large bowl, combine 1 lb (.5 kg).
2. ground chuck, 1 egg, 1 tsp (5 ml) salt, pepper to taste, 3 tbsp (45 ml) grated parmesan cheese, 1 tsp (5 ml) basil, 3 tbsp (45 ml) parsley flakes, and bread crumbs (if the mixture is too "wet" add a few more bread crumbs).
3. Mix thoroughly and form into balls 1-2 inches in diameter.
4. Set aside.
5. Put olive oil in a large fry pan, on medium high heat; brown pork steak, Italian sausage, and meatballs and put the browned meat in a large kettle (at least 4 quarts).
6. Cook chopped garlic in same oil; about 2 minutes.
7. Add tomato paste and 1 can of water; mix and heat through; add mixture to kettle.
8. Add tomatoes (or puree) and 1 can of water to kettle.
9. Add 1 tsp (5 ml) salt, 1 tsp (5 ml) sugar, 1 tbsp (15 ml) basil, 1 to 2 bay leaves.
10. Bring to a boil; then lower heat.
11. Simmer to desired thickness, 1 to 2 hours is plenty.

pork shoulder steak, italian sausage, ground chuck, tomatoes, tomato paste, bay leaves, garlic, sweet basil, salt, sugar, egg, pepper, parmesan cheese, bread crumbs, parsley flakes, olive oil

Taken from online-cookbook.com/goto/cook/rpage/00140F (may not work)