[laryb]

When I was a kid, my parents bought a set of encyclopedias for me, and they received a Life Magazine Picture Cookbook. It has recipes from some top restaurants of the late fifties. We love the book so much that we had it re-bound several years ago. This one from Mama Leone's in NYC is one of my favorites:

Ingredients:
2 medium tomatoes peeled and diced
4 cups tomato puree
1 lb ground beef
4 oz italian hard salami (diced into 1/2" squares)
1 beef marrow bone (optional)
1 cup chopped onion
1/2 cup olive oil
1/2 cup butter
2 minced garlic clove
6 bay leaves
1/2 cup chopped parsley (fresh)
2 tsp oregano
1/2 tsp ground allspice
crushed red pepper to taste
1 tsp salt
Freshly ground black pepper
(Dried herbs can be used, but fresh are better)
NOTE: I double the recipe and use 2-28 oz cans of puree and 1 28oz can of San Marzano tomatoes crushed by hand

Saute onion in olive oil and butter for 10 minutes, add garlic and bay leaves, cover and simmer for 10 minutes. Add beef and salami and saute for 10 minutes , stirring frequently.Add tomatoes and all other ingredients. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bone and bay leaves.