Italian Meat Sauce

Since we've been liquidating the farm, part of that means getting rid of the livestock. We had around 150 or more roosters we had planned to have USDA processed. Instead Tom is turning them into our own homemade sausage. With the help of several friends, we've ground about 80 lbs of meat, pure meat. Don't be fooled by ground "meat" you get at the grocers. If you haven't seen Jamie Oliver make chicken nuggets, take a look, because that's the reason you can't find ground chicken. Using the meat is just not economical for producers, and really it's not for us either if we had plans to sell it.

See my previous post on chicken sausage for spice recipes.

1 lb Italian chicken sausage, browned
1 medium onion, diced
1 Tablespoon Olive oil
1 quart diced tomatoes, pureed
2 tsp. fresh oregano, minced

I sauteed the onion in the oil, then added the meat. When the meat had cooked, I poured in the tomatoes and oregano and let it simmer for an hour. It was the best sauce I've eaten in years. And everything but the oil came from our garden. The sausage and tomatoes were salty enough that I didn't need to add salt.