Recipe

Killer Spaghetti Sauce Recipe

	Tlewis / All my dishes 1 year, 4 months ago Spaghetti sauce eaten as a soup! Prep:12m Cook:3m Servings:212	Tlewis
	sauce spaghetti flavorful

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Ingredients

2 onions

2 garlic bulbs

3 cups mushrooms

1 carrot

6- 8 basil leaves or dried basil

Italian parsley

Dried Italian seasoning

Nutmeg

Ground cinnamon

Cinnamon sticks

Chili powder

2 cans black olives

1can parmesan cheese

1 ½ pounds lean ground beef

3 Italian sausages

1 container Ricotta cheese

3 hard boiled eggs

2 cups olive oil

80 ounces (10 – 8 ounce cans) or 2 ½ quarts of tomato sauce

1- 8 -10 ounce tomato paste

1-2 cans stewed and chopped tomatoes w/seasoning (Italian basil and garlic flavors)

1 jar at least 8 ounces sun dried tomatoes (pour in the whole jar oil & tomatoes)

Fresh parmesan cheese for topping when you eat.

Directions

Onion Mixture

In large skillet pan –

2 onions sliced thin – Yellow onions are the sweetest but any will do.

10 – 12 cloves of garlic sliced thin

Cover the bottom of the pan with olive oil and put on high, until the pan is hot then lower the heat to medium low.

Sauté the onions and garlic until they are transparent. You don’t want to bun them, so stir them while they are cooking

Add 3 cups of mushrooms sliced or diced and one large grated 1 carrot. Add another ¼ cup olive oil if needed.

Cook all together with ½ tablespoon of salt and ½ tablespoon of pepper on medium until all of the mushrooms are cooked through.

This process will make the onions and garlic sweet and the mushrooms won’t taste like dirt.

Meat Mixture

In another large skillet pan –

Brown 1-1/2 pounds of lean ground beef and 2-3 Italian sausages until done cook on medium – high. Add water if it is too dry instead of oil, so your sauce doesn’t get greasy.

Tomato Mixture

In large pot

80 ounces (10 – 8 ounce cans) or 2 ½ quarts of tomato sauce

1- 8 -10 ounce tomato paste

1-2 cans stewed and chopped tomatoes w/seasoning (Italian basil and garlic flavors)

1 jar at least 8 ounces sun dried tomatoes (pour in the whole jar oil & tomatoes)

add about 10 -12 clove garlic – (never use more than 2 whole bulbs for the whole recipe)

6-8 fresh basil leaves or 1 teaspoon dried basil

½ bunch fresh Italian parsley or 1 tablespoon dried parsley

1 ½ tablespoon dried Italian Seasoning

1/8 teaspoon ground nutmeg (optional)

2 tablespoons ground cinnamon

Start on high until it gets going then put down to medium, continuously stirring so it doesn’t burn on bottom. Add the meat mixture and the onion mixture and heat at medium until it is almost boiling.

Add ¼ cup olive oil

2 tablespoons of chili powder (Grandma’s Spanish Pepper is the one I use)

3 tablespoons of ricotta cheese (comes in tub)

3 hard boiled eggs diced up or grated

2 cans of olives crushed to small pieces

½ cup cheap parmesan cheese

2 long or 4 short cinnamon sticks

Stir and cook on medium until it is simmering.

Turn heat to low stirring occasionally for at least 3 hours.

It will taste best after it has set in refrigerator overnight, then reheated.

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