Memaws sauce and fried Eggplant

Hands down - my favorite meal. Unless you put it up against Indian. Then I have to take Indian. Ive tried making Indian dishes at home, just not the same. Such a let down.

So, the first of our family’s two pasta “sauces” - also our traditional Christmas day meal. (Biscuits and gravy in the morning (hello abbey), spaghetti sauce in the afternoon)

We alternate yearly between my mother’s meatsauce and Harry’s fathers sauce and meatballs.

Everyone has there own way of making eggplant. I use vegetable oil for frying, eggs and Italian breadcrumbs. Simple, no fuss. Always comes out nice and crispy!

The Sauce

1 1/2 pounds ground beef

1 large sweet onion chopped

1 green pepper chopped

6 cans mushrooms drained

1 package Lipton onion soup mix

2 large cans tomato sauce

4 cans stewed tomatoes (drained)

Bunch of chopped or sliced garlic

Heaping spoonful of Oregano, parsley, basil and 3 bay leaves

1 can tomato paste

Brown hamburg and onion. Adding garlic in. Add the rest of the above.

Stir, add

1/2 cup red wine

Few dashes of Worcester sauce

Heavy pinch of sugar

Cover and simmer a good few hours.

And that’s it folks!

Comments

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