Palermitana Sauce - Meat sauce and Peas

Bariatric Friendly - Do not eat with Pasta. Use to make Califlower Arancini or Stuff Portabella Mushroom PizzaCaps

Ingredients:

Makes 21 - 16 oz Containers. Great to freeze! Stays good for 1 year.

10 lbs of Chopmeat. Your choice. I used a mix of Veal, Beef and Pork
Olive Oil
Tomato Puree - 5 Cans of Tutto Russo, Contadina or Progresso (your choice)
1 chopped onion
1 bag frozen Peas
3 cans beef broth
1/4 Cup Grated Cheese
Seasonings - Salt, Pepper, Garlic Powder and Onion Powder, Basil & Parsley

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Preparing the Meat.

Place Chopmeat in large bowl.
Add: 1/4 cup grated cheese, 1/4 cup chopped Onion, 1 tsp Salt, Black Pepper, Garlic Powder, Onion Powder. Mix well.
Make small flat meatballs and lay them down in large pan on counter. ( I grab a small amount of meat, roll it as I would be making a meatball, then flatten it out.)
Place olive oil in pan. A small amount to only cover bottom of pan lightly. Sear outside of meat. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor.

(Note: Meat will still be raw, you are not cooking it fully. it will cook in the sauce.
you are searing it so it will stay as chunks in sauce instead of turning into minced meat.)

Place Seared meat in strainer.

PREPARING THE SAUCE

Once Meat is all cooked.
Use the frying pan with all the drippings that you seared the meat in.

Add chopped Onions. (Not finely chopped)
Cook until golden brown.

Add Sauce Suzy Bell or 5 - 28 oz cans of Puree - Tutto Russo, Progresso or Contadina.
2 Tbs Sugar
1 Tbs Salt
1Tbs garlic powder
1 Tsp pepper
2 tsp dry Basil
1/3 cup chopped fresh Basil leaves.
1/3 cup chopped Fresh Parsley
3 cans of beef broth. (Place the beef broth liquid in the empty Puree Sauce cans to help rinse out the left over sauce in the cans )
Additional water if needed.

Stir and start cooking for about 5 min. until it gets hot but not boiling yet.