Ultimate Meaty Spaghetti Sauce
From fizzle3nat 16 years ago
- 180 minutes to make
- Serves 12
The first time I remember cooking was when I was 3 years old. Dad had me help him make spaghetti sauce. I remember burning my finger in the process, but what I remember the most is how fascinating it was to mix in all the different ingredients and seeing it transformed into dinner. Read more I think that is when I began to love cooking. That was 25 years ago, and spaghetti sauce is still my favorite thing to make. I have perfected this over the years and anyone who tastes my recipe loves it. You can use it over pasta or in a baked pasta dish like ziti or lasagna. Also great to dip bread. This freezes wonderfully and makes enough that you will probably have leftovers to do so! Enjoy! See less
Ingredients
- 1 lb. ground beef shopping list
- 1 lb. bulk mild Italian sausage shopping list
- 1 medium onion, chopped shopping list
- 3 ribs celery, chopped shopping list
- 1 green pepper, seeded and chopped shopping list
- 3 large cloves garlic, minced or sliced shopping list
- 1 tsp. dried oregano shopping list
- 1 tsp. dried basil shopping list
- 1/2 tsp. dried marjoram shopping list
- 1/2 tsp. dried thyme shopping list
- pinch dried rosemary shopping list
- 1/2 tsp. dried red chili flakes shopping list
- 1 bay leaf shopping list
- 1/2 tsp. fresh cracked black pepper shopping list
- pinch kosher salt shopping list
- 2 - 14.5 oz. cans tomato sauce (plus one extra can - 'in case') shopping list
- 2 - 14.5 oz. cans Italian stewed tomatoes shopping list
- 1 - 6 oz. can tomato paste shopping list
- 2 TBSP. brown sugar shopping list
- 1 - 12 oz. can sliced mushrooms, drained shopping list
- 1 - 14.5 oz. can black olives, drained and sliced shopping list
How to make it
- In large stock pot, cook beef, sausage, onion, celery, green pepper, and garlic until meats are browned. Drain off fat.
- Add oregano, basil, marjoram, thyme, rosemary, chili flakes, bay leaf, black pepper, and pinch salt. Saute for 1 minute to release some of the essence from the herbs and spices.
- Add tomato sauce. Using scissors, cut up stewed tomatoes in can, or use a food processor. Add to meat mixture with tomato paste. Stir well to combine. If sauce is too thick, add additional can of tomato sauce. Add brown sugar.
- Simmer covered for 2 1/2 hours, stirring occasionally. Add mushrooms and olives. Simmer uncovered for at least another 1/2 hour. Remove bay leaf before serving. Serve over pasta, or use in baked dishes, such as ziti or lasagna.
The Rating
Reviewed by 15 people-
This is how my Dad use to make his spaghetti sauce back in the day before jarred and canned sauces. Thanks for a wonderful post.
coffeebean53
in Charlotte loved it
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Looks really great! Thanks for the nice background on the dish and what drew you to like cooking in the first place!
Polly Motzko
pollymotzko
in Garden Grove loved it
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Natalie,
This is truly a GREAT sounding sauce. It will defiantly go in my book.
Donman :)
donman
in Hammond loved it
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