Jenn said:I am looking for Spaghetti Sauce recipes
Here's what I've worked up over the years; probably not
tremendously authentic, but it's good. I don't measure, just
throw stuff in and make this from memory, so the
measurements are, um, flexible; but the basic proportions
are here. Just keep tasting it as it cooks. Also, this is
for a *big* batch; I freeze it in small Ziploc bags so I can
easily microwave it in a hurry. Best I can figure, it makes
somewhere close to 3 quarts of sauce. (why go to all this
trouble for a small batch? besides, every time I try to make
a smaller amount, I end up with a lot anyway. <g>😉 Tastes
great with or without meat. Ditto the wine. I use hamburger
and Italian sausage when I can afford it, otherwise just
hamburger. I also use the same sauce for making lasagna.
Should work great in a crockpot, as the longer it simmers,
the better it is - just don't forget to brown the meat
first. Note: If making a meatless version, add a couple
teaspoons of olive oil. If you're using meat, you don't
really need olive oil - there's enough fat, even if olive
oil is better for you - but a little does add a good flavor.
SPAGHETTI SAUCE
1 lb. hamburger
1/2 lb. Italian sausage 1 14.5-oz. can stewed tomatoes and
liquid - Italian style or plain - cut up in chunks 2 12-
oz. can tomato paste 2 8-oz. cans tomato sauce approx. 1
cup water approx. 1 cup dry red wine (*not* cooking
wine; buy a cheap Burgundy or something.) 1 4-oz can
mushroom stems and pieces and liquid 1 large yellow
onion, diced (not the sweet kind, unless you dislike
strong onions) 4-5 cloves garlic, minced or put through
a garlic press; or 2 teaspoons dried minced garlic 1 to
2 packets dry onion-mushroom soup mix, or 2-3 beef
bouillon cubes a little less than 1/4 cup bulk Italian
seasoning, or to taste (if you like it mild, start with
a few tablespoons, taste after it's simmered about half
the total time, then add more if necessary) 3
tablespoons Parmesan cheese 2 tablespoons to 1/4 cup
brown sugar (amt. will depend on how much wine, acidity
of the tomato ingredients, and personal taste) 2 bay
leaves 1 to 2 teaspoons dried parsley
2/2 teaspoon pepper Tabasco to taste if you like it hot
Brown the hamburger and Italian sausage in a heavy 4-quart
pot or Dutch oven on medium-high heat, stirring
occasionally, until fully cooked and well broken up. Drain
as much grease as possible. Add the rest of the ingredients
and stir well to blend. Make sure when adding the water and
wine that you don't get the sauce too thin; it will thicken
more while cooking, but you want it just liquid enough that
it won't stick while simmering. Turn heat down so the sauce
stays at a gentle simmer, cover, and cook for 2-3 hours
until very thick. Stir every half hour or so to keep it from
sticking and scorching. Start tasting after the first hour
of simmering, and adjust any seasonings. Remove bay leaves
before serving or freezing.
Monica
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