Bob’s Spaghetti Sauce
Yield: 4 Quarts
1/2 qt Tomato paste
1/2 qt Tomato puree
1/2 lb Italian sausage
4oz Olive oil
Weigh the following:
5/8 oz Oregano (17.7 g)
3/8 oz Basil (10.6 g)
1 3/16 oz Garlic, granulated (33.7 g)
3/16 oz Pepper (5.3 g)
1 3/16 oz Onion (33.7 g)
7 c Water
Cook for 12 hours.
Add water to desired thickness.
Bob’s Little Immigrant
Italian bread (18-inch loaf)
10 slices Pepperoni
1/2 medium Onion; sliced thin
Lettuce leaves
5 slices Provolone cheese
1 large Tomato; thinly sliced
5 slices Cotto salami
5 slices smoked ham
5 slices Mozzarella cheese
5 slices Capocollo ham
3 tb Grated Romano cheese or Parmesan
1 oz olive oil
Cut bread lengthwise. In order stack pepperoni, sliced onion, lettuce leaves followed by Provolone cheese, tomato slices, Cotto salami, smoked ham, Mozzarella cheese, and Capocollo ham. Then sprinkle lightly with the Romano cheese and a bit of olive oil on the top. Top with the top half of the Italian bread.
