Italian Tomato Sauce

The Antoinette Pope School predates Julia Childs cooking school and was popular in Chicago mid century. My mother took lessons there in the 1940s and 1950s. These classes were taught by a couple who were French and Italian.

Here is my adaption of the recipe from their cookbook, The New Antoinette Pope School Cook Book by Antoinette and Francois Pope

Ingredients

• 6 tablespoons olive oil
• 1 cup finely chopped onion
• 3 large cloves garlic, finely minced
• 1 cup finely diced celery
• 4-28 oz. cans crushed tomatoes
• 2-3 teaspoons salt
• 3 dried bay leaves
• 1 tablespoon sugar
• 3/4 teaspoon nutmeg, freshly grated
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 1 cup chopped flat leaf parsley
• 3/4 cup red dry wine, like Cabernet, optional

Directions

1. In a large tall cooking pot heat oil over medium heat
2. Sauté onion and celery over low heat until softened. Add garlic and sauté until fragrant, less than a minute
3. Add seasonings and sauté less than a minute
4. Add tomatoes and stir well. Bring to a boil. Simmer covered 4 hours
5. Be careful not to scorch bottom of pot. Tomatoes burn easily! Stir often
6. Add wine during last 30 minutes of cooking

This freezes well and can be used with many Italian style foods

Voila!