This sauce takes most of a day to make, but is well worth the time. I usually double the recipe and make about 4 gallons at a time and freeze it in 1 quart Ziploc bags for use all year.
Provided by Toby Jermain
Categories Sauces
Time 5h
Yield 3-4 gallons
Number Of Ingredients 39
Steps:
- In a small saucepan, combine bouillon and reserved tomato skins and juice.
- Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
- Reserve.
- Heat 1/4 cup olive oil in large skillet.
- Add garlic and chopped onions, and saute over medium-high heat until soft.
- Add peppers, and continue cooking until onions are slightly browned.
- In a large pot, combine chopped tomatoes and onion mixture.
- Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
- Add tomato sauce, tomato paste, wine, and spices.
- Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
- In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
- Season to taste with salt, pepper, granulated garlic, and optional MSG.
- Cook until browned, continuing to break up meat with a large fork.
- Drain excess grease, and add meat to tomato mixture.
- Continue cooking sauce, covered, for about 1 hour.
- In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
- Form into 3/4" meatballs.
- Heat 1 Tbsp olive oil in large skillet.
- Add half of meatballs, and brown well over high heat.
- Remove meatballs from pan, and reserve.
- Repeat with remaining meatballs.
- Drain grease from pan, but do not clean it.
- Pierce skins of Italian sausages with a sharp fork.
- Place in the skillet with about 1/2" of water.
- Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
- Do not scrape bottom of pan while turning.
- Drain water, and return pan to heat.
- Continue cooking, turning sausages regularly, until skins are browned.
- Remove from heat, and cool until sausages can be handled.
- Cut each sausage crosswise into 1/4" slices.
- Return to pan, and brown over medium-high heat.
- Reserve sausage, and drain all but 2 Tbsp grease from pan.
- Do not clean the pan.
- Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
- Add 2 Tbsp butter to pan, and heat until sizzling.
- Add mushrooms, and toss to coat with butter.
- Saute over medium heat until mushrooms start releasing juice.
- Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
- Remove from heat, and reserve.
- After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
- Continue cooking for about 15 minutes.
- Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
- If sauce is too thick, thin with tomato juice or wine.
- If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
- Cover, and continue cooking for 1 additional hour, stirring regularly.
- There should be little or no grease on top of the sauce.
- If there is, skim or blot off and discard.
- Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
- Divide into serving portions.
- Top each portion with about 1 cup of additional sauce.
- Pass freshly grated Parmesan cheese on the side.
- This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
- It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
- If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
- One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.
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Sonu official
[email protected]This spaghetti sauce is a great way to use up leftover pasta. Just add some cooked pasta to the sauce and heat it through.
Cryssie Zann
[email protected]I'm always looking for ways to make my meals healthier, and this spaghetti sauce is a great option. It's packed with vegetables and lean protein.
Savage Derrick
[email protected]This spaghetti sauce is a great way to get your kids to eat their vegetables. They'll never know they're eating carrots and celery!
Mani Imran
[email protected]I'm not a fan of tomatoes, but I loved this spaghetti sauce. The flavors are so well-balanced.
Mihai
[email protected]This spaghetti sauce is a great way to use up leftover beef. It's also a great freezer meal.
Darnell Patton
[email protected]I'm a huge fan of slow-cooker recipes, and this spaghetti sauce is no exception. It's so easy to throw everything in the crock pot and let it cook all day.
Bravia pro player
[email protected]This is the best spaghetti sauce I've ever had. The flavors are incredible, and it's so easy to make.
Tristen Jacobs
[email protected]I'm always looking for new spaghetti sauce recipes, and this one is definitely a keeper. It's so flavorful and delicious.
Jennifer Frimpong Bokye
[email protected]This spaghetti sauce is so versatile. I've used it with spaghetti, penne, and even macaroni and cheese. It's always delicious.
Md Mahafuz Hessan
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the sauce.
Shamraiz Awan
[email protected]I've made this spaghetti sauce several times now, and it's always a hit. It's the perfect sauce for a big potluck or family gathering.
sadam
[email protected]This sauce is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Waseem Umrani
[email protected]I'm not a big fan of cooking, but this recipe was easy to follow and turned out great. Even my picky kids loved it!
Dave Taz
[email protected]The slow-cooking method is definitely worth the extra time. The sauce is so much more flavorful than when I've made it using other methods.
Jaden Kotzee
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need to make it on hand.
Gbanigbani Basit
[email protected]This sauce is amazing! I've made it several times now, and it's always a hit with my family and friends.
Vicki Rote
[email protected]I'm not usually a fan of spaghetti sauce made with meat, but this recipe changed my mind. The beef is so tender and flavorful, and the sauce is perfectly balanced.
salman jutt
[email protected]This spaghetti sauce is a keeper! It's so flavorful and rich, and the slow-cooking method really brings out the depth of flavor.