I actually started to make this pasta dish on Wednesday’s, because for some reason it just seemed like the middle of the week screamed for some red gravy! Oh who am I kidding, I probably wanted some wine and thought…hmmm I’ll buy a big ol’ bottle and pretend I needed it for this dish …LOL
This is a hearty sauce, and only gets better as it sits “as most soups, stews and sauces do”. This freezes beautifully, so if you’re going to make it make enough to freeze.
I know this seems like a lot of onions but just like spinach or other greens the amount will be less than half.
1Chop the onions and sauté in the oil and 2 tablespoons sugar.
2Once they are all golden and caramelized drain off as much of the oil as you can and put them in a big ol’ soup pot. Wipe the pan with a paper towel to remove any oil left in the pan.
3>>> REMOVE THE PAN FROM THE HEAT <<< , and pour the wine in “ the one you cooked the onions in “ cook the wine very slowly on a very low flame till you have a cup or so.
4Add the wine to the onions.
5In the same pan brown the ground chuck, while the ground chuck is cooking smash 1 tablespoon of roasted garlic and add to the onion mixture, drain any grease from the meat and add it to the onion, wine pot.
6Now add your homemade sauce “or jarred sauce “.
7Add the beef consommé
8Add the fire roasted tomatoes. And put the rind from the cheese in.
9Add the red pepper flakes.
10Add the Italian seasoning.
11Add the basil.
12Add the salt and pepper.
13NOW THIS IS MY SECRET TO A GREAT SAUCE:
14Make sure all of this is cooled and then put the pot into the refrigerator overnight, the next day pull it out and let it come to room temperature. Add 2 more tablespoons of the sugar, mix and cook “ uncovered “ low and slow till all the flavors have come together, at least 5 -6 hours.
15Check for seasonings adding what you think it needs.
16When the sauce is done and you are ready to serve it, put some hot pasta on the plate.
17Then put a handful of the sliced spinach “ still raw “ on top of the pasta.
18And top that with the sauce and cheese.
19Sever over the pasta of your choice with a beautiful green salad and of course some really good red wine.
20Usually when I make this amount of red sauce, I would put it in my crock pot early in the morning and let it cook for 5 ~6 hours. But since my crock took a crapola I had to use my big ol’ soup pot.
21If you have small children and do not want to use the red wine “although most of the alcohol “will have cooked out, add either another can of consommé, water or vegetable broth and simply adjust the other seasonings accordingly.
22This can be “ canned “ in a pressure caner/cooker just make sure to check the time for your elevation and canning meat. Because of the meat you cannot do a traditional water bath, because it will not come to the correct temperature to make sure there is no spoilage.