INGREDIENTS

INSTRUCTIONS

Chop the garlic very finely.  Chop the onion.  Combine in a suitable
pot the tomato products and seasonings. Bring to a simmer.  In a bowl,
combine the meatball ingredients except the sherry. Break  this mixture
apart into small balls or bits according to preference.  Heat a wok or
skillet and saute the meat mixture until cooked to  'rare'. Do not
overcook or singe the meat. Remove the grease from the  meat mixture by
straining in a colander, then return to the hot wok  or skillet and
reheat. Add sherry and reduce.  Add this to the sauce  in the pot.
Simmer this mixture on the lowest possible heat for 6 or  7 hours. Stir
occasionally.  NOTES    An exotically spiced spaghetti sauce with meat
-- This is a very  adaptable sauce which can be used in any recipe
requiring tomato  sauces. Best on spaghetti with garlic bread!    I
have found that Hunt's tomato products deliver the best flavor  for
this sauce; they are somewhat sweeter and less acidic than other
brands. I always use Lea and Perrins Worcestershire sauce.    This
spaghetti sauce is the work of about 2 years experimentation.  It has
won some of the local cooking contests here in Maine.  : Difficulty:
easy but tedious.  : Time:  1 hour preparation, 7 hours cooking.  :
Precision:  approximate measurement OK.  : Michael R.  Dow  :
University of Maine, Police Dept., Orono, Maine, USA  :
DOW@MAINE.BITNET  : @spar-20.arpa     decwrl!spar!cheadle  : Copyright
(C) 1986 USENET Community Trust  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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