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Although this recipe is considered the Oberto family sauce, ironically it did not come from the Oberto family. In fact, it came from the corrugated cardboard supplier of the family business, an Italian gent named Stony. Nevertheless, this is the recipe my mother-in-law used and taught me to make when I came into the family.
I have modified the original somewhat to meet my tastes. This sauce is better if made ahead as the flavors marry after cooking so I always plan to make it at least a day ahead of serving. While this recipe is a bit of a time commitment, it makes a big batch so I make it a few times a year and freeze it in single serving containers. Plan to make it when you have a lazy, rainy day to spend at home. It will fill the house with comforting smells that make you remember family recipes are the best recipes.
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Ingredients Method

Ingredients
  

  • 1/2 cup olive oil
  • 1 1/2 cups onion minced
  • 2 lbs ground beef
  • 1 lb ground pork
  • 6 cloves garlic minced
  • 1 12 ounce jarred mushrooms
  • 3/4 cup chopped parsley
  • 1 cup minced celery
  • 2 cups chopped green peppers (I leave these out)
  • 24 ounces tomato paste
  • 24 ounce tomato sauce
  • 48 ounces crushed Italian tomatoes
  • 2 tbsp salt
  • 4 tsp pepper
  • 2-3 tbsp sugar (to taste)
  • 3 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp dried rosemary
  • 2 tsp tabasco sauce
  • 1 cup sliced black olives (I leave these out)
  • 2 tbsp oregano
  • 2 1/2 cups drinkable red wine (Cabernet or a blend)

Method
 

  1. Warm 1/2 cup olive oil in large Dutch oven (you will need a fair amount of room for the meat).
    Add onions to hot oil and simmer for 6 minutes. Add ground beef, ground pork and minced garlic and cook until red color is gone. While meat is cooking, in another large skillet cook green peppers (if using) and celery 10-15 min, add to Dutch oven.
    Add jarred mushrooms, juice and all, chopped parsley, all the tomato products and remaining ingredients except wine. Simmer, covered for at least an hour. Add wine, uncover and simmer slowly on low for at least another hour (2 is better) Serve or freeze
    NOTES
    The original recipe calls for burgundy wine but I have found it to be too strong. Next I tried chianti (figuring an Italian wine would work best), but I found it to be too acidic. In the final analysis, a drinkable Cabernet or dry blend that you would be happy to drink for dinner was the best bet.
    HAPPY EATING!!