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Sharpiedog's Spaghetti Sauce:
The longer you let it cook , the more the flavor stands
out. After I've cooked it for an hour, I add browned 1 pound of
ground beef, and 1 pound of Italian sausage, and let them cook
rite into the sauce.
1 (26 ounces) can of crushed tomatoes
1 (26 ounces) can tomato puree
1 (26 ounces) can tomato sauce
1 (12 ounces) can tomato paste
1 large white onion, chopped
1 large green pepper, chopped
2 cup of fresh sliced mushrooms
4 cloves garlic, finely minced
2 teaspoons canola oil
2 tablespoon oregano
3 tablespoon
Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 lb. Ground Beef
1 lb Italian sausage (can buy links and remove casings)
salt, pepper, sugar to taste
8-10 servings | 2-6 hours 20 mins prep
1. In a large stock pot stir together Crushed
Tomatoes, Tomato Puree, and Tomato Sauce.
2. Set on Med-Low heat, and cover.
3. Meanwhile, in
sauté pan heat Olive Oil over medium
heat.
4. When warm, add peppers,
onions, and mushrooms.
5. Sprinkle with a dash of salt and pepper to taste.
6.
Sauté until onions are clear, but not browned.
7. Add
Sautéed vegetables to stock pot, folding them into
the sauce with the oregano and parsley.
8. Cover, and bring to a slow simmer, stirring
occasionally from the bottom up.
9. Once simmering add the tomato
paste, Fresh Garlic, Onion
powder, and Garlic powder, being sure to mix in thoroughly.
10. Turn to low heat and simmer, covered
at least 1 hour.
11. Taste, if too acidy add sugar 1/2 tsp at a time,
checking every 10 mins.
12. In same pan you
sautéed the veggies in, brown ground
beef and break up into small pieces. Once its browned drain and
add to sauce and stir.
13. In the same pan you browned the ground beef in do the
same with the sweet Italian sausage. Add to sauce and stir. Simmer
as long as you like but at least 1 hour.
Serve over Thin Spaghetti noodles
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