Wednesday, September 19, 2012

Best Spaghetti Sauce Ever

Now that fall is approaching and the mornings and evenings are cooler it's time for hearty home cooked meals. One that I made over the weekend was a huge batch of spaghetti sauce that I can freeze and heat up for quick dinners later. I have tried many different recipes but this one is so far my favorite! It combines different meats, veggies and best of all wine!

Meat Sauce (adapted 

1.5 lbs ground grass fed beef 
.5 lbs Italian chicken sausage
.5lbs of pork sausage
20 oz sliced mushrooms
1 green bell pepper, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
1.5 tbsp olive oil
1 28-oz can tomato puree
1 12-oz can tomato paste
24 oz tomato sauce
BIG splash red wine (anywhere from 1/2 cup to 2 cups)
6 oz freshly grated Romano cheese
1 tbsp dried oregano
1 tbsp dried basil
1 bay leaf
1-2 tbsp sugar
garlic salt + pepper as needed
spaghetti noodles + additional grated cheese for serving

Heat the olive oil in a large pot over medium heat. Once hot, add the onion, bell peppers and sliced mushrooms. Saute for about six – eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently with a large rubber spatula.

Add tomato puree, tomato sauce and tomato paste to the pot. Stir well. Then, add the bay leaf, wine, spices, sugar and cheese. Stir well and bring sauce to a simmer.

Simmer sauce for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices or garlic salt to suite your taste buds. The longer the sauce cooks, the better it will taste!


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