Farfalle with Homemade Meat Sauce

Tomato Meat Sauce (Salsa di Carne al Pomodoro)

Heat in saucepot:  1/4 cup olive oil.

Add and cook until lightly browned: 1/2 cup chopped onion

Add to skillet and cook, turning occasionally: 1/2 lb beef chuck and 1/2 lb pork shoulder

Add slowly a mixture of:  7 cups canned whole tomatoes, 1 tablespoon salt and 1 bay leaf

Cover sauce pot and  simmer over very low heat for about 2 1/2 hours.

After simmering for 2 1/2 hours, add 3/4 cup tomato paste.

Simmer uncovered over very low heat, stirring occasionally, about two hours or until thickened.  If sauces becomes too thick, add 1/2 cup water.

Remove meat and bay leaf from sauce and serve over your favorite cooked pasta.  

I use the meat the next evening and make sandwiches with sourdough bread and melted provolone.