CHEF LYLE'S HOMEMADE SPAGHETTI SAUCE
This is my Grandmothers Recipe with a Chef's Improvements and makes a lot of sauce. I feed three families from a batch and have extra left over to can or freeze. It is time consuming but well worth the time. Freezes well Chefs Tip: I know fresh herbs are expensive if you do not have a herb garden but the taste is well worth the expense, and so to save money and so that you do not throw out the leftover herbs when buying them from your grocer, Place herbs on a aluminum foil covered baking sheet and place in oven on its lowest settings for about 12 hours thus drying the herbs then clean and discard the stems and place them in individually marked Ziploc baggies roiling out the air before sealing and use within 6 months.
Provided by Chef Lyle
Categories Sauces
Time 4h45m
Yield 10 quarts
Number Of Ingredients 24
Steps:
- In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
- Squeeze each tomato thoroughly to ensure most seeds are removed.
- Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
- Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add 1/2 cup of the wine to the tomatoes and cook for 2 to 3 more minutes over medium heat, and set aside.
- In a large 10 quart saucepan over medium heat, sauté the ground beef, pork and sausage until browned.
- Remove from pan and set aside.
- Drain off excess fat reserving approximately 2 tablespoons.
- Add back the meat,tomatoes and remaining ingredients and reserved fat and stir until smooth. Simmer for 3 to 4 hours on low heat, stirring often to prevent scorching.
- Add more water as needed to thin sauce and adjust seasonings to taste.
- Meat is used mostly to flavor the sauce so if desired you will need more for future meals.
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Yousouf Dusmamodekhan
[email protected]I made a double batch of this sauce and froze half of it for later. It's so convenient to have homemade sauce on hand for busy weeknights.
TASNIMUL ESFAT
[email protected]This sauce is a great way to use up leftover vegetables. I added some chopped zucchini, bell pepper, and spinach to the sauce, and it turned out great.
Veronica Perez-Montgomery
[email protected]I topped the spaghetti with freshly grated Parmesan cheese and chopped basil. It was the perfect finishing touch.
Rupa Sunar
[email protected]I used a combination of ground beef and Italian sausage in the sauce. It added a nice depth of flavor.
Hasham Khan
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The sauce was still delicious.
Ruth Awulonu
[email protected]The sauce was a bit too thick for my preference. I added a little bit of water to thin it out.
Delia Herbert
[email protected]The sauce turned out a bit bland for my liking. I added some extra garlic and chili flakes to give it more flavor.
Sonu photograhy
[email protected]I found that the sauce was a bit too acidic for my taste. I added a pinch of sugar to balance out the flavors.
R_J Butt
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. The slow simmering process really brings out the flavors of the ingredients.
Chironjit Yt
[email protected]I'm always looking for ways to sneak more vegetables into my family's meals, and this sauce is a great way to do that. The mushrooms and carrots add a nice nutritional boost without overpowering the flavor of the sauce.
Sam Kadir
[email protected]This sauce is pure comfort food. It's warm, hearty, and satisfying. I love curling up with a bowl of spaghetti and sauce on a cold winter night.
lahir qatar
[email protected]I love the versatility of this sauce. I've used it with spaghetti, penne, and even zucchini noodles, and it's always delicious. It's also great for making lasagna and other baked pasta dishes.
Ayah Khalifa
[email protected]This sauce is a keeper! I've already made it twice since I found the recipe, and it's become a new family favorite. It's the perfect combination of tangy, sweet, and savory.
Ruth Tamang
[email protected]I'm a novice cook, and this recipe was easy to follow even for me. The instructions are clear and concise, and the ingredients are easy to find. I'm so proud of the delicious sauce I made, and my family loved it.
Sarah Loveless
[email protected]Wow! This sauce exceeded my expectations. It's so easy to make, yet it tastes like it came from a fancy Italian restaurant. The secret is in the slow simmering, which allows the flavors to meld together perfectly.
Julio Arias
[email protected]This sauce is a game-changer! I've tried countless spaghetti sauce recipes over the years, but this one is by far the best. The addition of red wine and mushrooms gives it an extra layer of depth and flavor that I absolutely love. I'll never go back
Mark aikel Bassig
[email protected]Chef Lyle's Homemade Spaghetti Sauce is an absolute delight! The flavors are rich and complex, with a perfect balance of tangy tomatoes, savory herbs, and a hint of sweetness. I followed the recipe precisely, and the results were incredible. My famil