3 tablespoons olive oil
1 cup finely chopped onion
8 teaspoons salt
1 teaspoon Italian seasoning
2 large lemons, sliced
5 cloves garlic, minced
2 tablespoons heavy cream
1/4 cup chopped tomatoes
2 teaspoons crushed red pepper
1/2 teaspoon black pepper
2 (6 ounce) cans tomato paste
1/3 cup dry bread crumbs
In a medium saucepan, heat olive oil over medium heat. Saute onion, salt, Italian seasoning and minced lemons in olive oil for 5 minutes. Stir in garlic and lemon pepper.
Return onion mixture to pan over medium heat and cook gently for 10 minutes.
In a medium saucepan, heat tomato paste and tomato paste mixture over low heat until boiling. Pour tomato paste mixture over onion mixture and stir until completely covered. Stir in the tomato paste mixture and lemon pepper and tomato paste mixture. Allow the mixture to stand about 2 hours in the refrigerator, stirring occasionally, before serving.
Reduce heat to low and add tomato paste mixture. Cover and simmer over low heat, stirring occasionally, until sauce thickens. Remove from heat and pour over meat and vegetables.