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"  As regular readers of my blog know, every week, I recap what happened on &amp;quot;Diners, Drive-Ins and Dives.&amp;quot; But this week, I thought I&amp;#039;d do something different. Guy visited three Italian restaurants on Monday&amp;#039;s episode: Lobello&amp;#039;s in Pittsburgh, Pizzeria Luigi in San Diego, and Di Pasquele&amp;#039;s in Baltimore. And while all their food looked delish, I can&amp;#039;t imagine any of it can compare to my mom&amp;#039;s pasta sauce. So I thought I&amp;#039;d share her pasta sauce recipe with you. But before you start chopping onions, make sure you have a free afternoon. For the best taste, the sauce should simmer for at least four hours. Linda Lamberti&amp;#039;s Famous Pasta Sauce Recipe 4 pounds ground beef (you can also use two pounds ground beef with two pounds of ground veal) 2 chopped yellow onions 2 diced cloves garlic 1 15 oz can diced tomatoes 2 15 oz cans tomato sauce stick of melted butter pasta of your choice salt and pepper to taste Pour a few tablespoons of olive oil into a large saucepan. Brown meat, then remove meat from saucepan. In the same pan, saute onions and garlic until onions are a light yellow. Return meat to pan. Add diced tomatoes and tomato sauce. Bring to boil, then let simmer for four hours. Two hours into cooking, add a stick of melted butter to cut through acidity. Salt and pepper to taste. Serve over the pasta of your choice. Unless you&amp;#039;re having a dinner party, you&amp;#039;ll have plenty of sauce left over to store in the freezer. Coming soon: My mom&amp;#039;s recipe for lasagna! "^^<http://www.w3.org/2001/XMLSchema#string>
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