Spaghetti Sauce

May 5, 2005

1 – Medium Onion
1 – Green Bell Pepper
1 – Head of Garlic
Olive Oil
1.5 lbs. Ground Beef
1 – Package of Italian Sausage
2 – Lg. Cans Tomato Sauce
2 – Lg. Cans Tomato Paste
1 – Lg. Can Tomato Puree
Bay Leaves
Salt & Pepper
2 – Cans Mushrooms (8 oz) or Equal Amounts Fresh Button Mushrooms Sliced
1 – Tsp. Brown Sugar

Chop onion and pepper and mince garlic. In a large pan, sauté onion and pepper in one to two tablespoons of olive oil over medium heat. Cook until translucent. Add minced garlic in the last few minutes of sautéing. Once cooked, place entire mixture into a large stock pot over low heat. In pan, cook ground beef and extruded Italian sausage. Salt and pepper meats to taste. Once cooked thoroughly, add to onion/pepper mixture in stockpot. Raise temperature of stockpot to medium-low heat and add the cans of tomato sauce, puree and paste.  Mix thoroughly. Add oregano, basil, bay leaves, salt and pepper to taste. Simmer sauce for at least two hours. Add mushrooms ½ hour before sauce is finished. Add brown sugar after sauce has simmered for one hour; this helps cut the acidity of the sauce.

This sauce makes about 5 quarts and can be adjusted to make more or less very easily. Also, some items can be taken out, such as pepper and mushrooms.

Family Recipe

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Family Recipe, Italian, Sauce, Spaghetti Sauce,