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The BEST Meat Sauce

This recipe is adapted from a cookbook my mom got from the Junior League back in the 1980's. If you have a pot large enough, it doubles very easily and freezes well. I always try to have at least one batch to have on-hand!

The recipe is also flexible : add or adjust what you like (though I am adamant the bitters MUST be included)...we typically omit mushrooms since my husband can't stand them!

I know I say this a lot, but this is probably my favorite recipe of all time. Enjoy!

PS: this recipe doubles and freezes VERY well!

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