SPAGHETTI SAUCE [REVISED 10/25/2021]

SPAGHETTI SAUCE

SERVES 4+

INGREDIENTS:

 

1 lb.                  Italian sausage (hot or mild)

2 lbs.                 Ground beef (73%)

16 oz carton      Mushrooms (use at least 3/4 of the box) – rinsed and sliced                                  

1 large               Bell pepper - chopped chunky

2 large               Yellow onions - chopped chunky

10-12 cloves       garlic – peeled and chopped (I use a whole head!)

3 T                    grapeseed oil

2 or 3 - 28 oz     Petite diced tomatoes - undrained

1 – 14 oz. can     tomato paste

2 shakes            Red pepper flakes (optional)

4 - 6 tbsp          Dried basil leaves (or half a bush if you have fresh!)

1-2 tsp              fresh ground black pepper (more if desired)

1 C                    red wine – one you would drink WITH the spaghetti

               Kosher salt to taste (add at the end of cooking time) 

               Grated (real) parmesan cheese (not the shaker kind)

 

DIRECTIONS:

Start cooking the hamburger meat in a large cooker or Dutch oven.  When it is grey and sorta broken apart, drain as much of the grease as possible.

In a separate pan, cut each sausage link into 4 pieces and cook over medium heat, stirring to prevent sticking.  Poke with a cooking fork to remove some of the grease.  When the sausages are a bit browned, remove from heat and DRAIN AND DISCARD grease.  Add sausages to the pot with the beef.

Meanwhile, in a WOK or large frying pan, add 1-2 tablespoons of grapeseed oil and sauté the onions and bell pepper about 3-4 minutes; add the mushrooms (and another T. of oil or a gob of butter if the pan seems dry) – sauté 2-3 minutes and then add the garlic last – cook ALL the veggies about another minute or two and remove from the heat.  (DO NOT let the garlic brown, as it will get really bitter)

Add the diced tomatoes and the tomato paste to the meats and stir. Rinse the paste can with a little water and add to the pot.

Put on medium heat and add the sautéed veggies, red pepper, basil, and black pepper.  Add 1/2  C of red wine, bring to a boil and reduce heat immediately to a very low simmer.  Cover and cook about 30 minutes, stirring occasionally to prevent sticking on the bottom.  After 30 minutes gradually add remaining 1/2 C of wine, stirring well.  Simmer another 15-30 minutes and remove from heat.

Salt to taste.

Note:  if you like oregano, toss some in - I don't care for it so it's not listed above

Serve over WELL DRAINED, UNRINSED pasta with REAL freshly-grated parmesan cheese on top.

Great with a salad and crusty bread!