Old World Spaghetti Sauce

Rhonda E

By
@TwoForks4U

I was thinking about spaghetti sauce one day and how they might have removed the bitter taste from the tomatoes before sugar was refined and it took me back to the Renaissance Era and before Christofer Columbus Sailed in 1492 when trade change the world. And that is how I have come up with this recipe. It all started when a college friend was making sauce one day and I saw her put sugar in it! I said why are you putting sugar in it and she said it takes the bitterness out of it. I made my sauce like that for the next 25 years until my thinking led me to the discovery wine & grapes. Enjoy


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Rating:

Comments:

Serves:

Makes 2 1/2 - 3 quarts of Sauce

Prep:

20 Min

Cook:

5 Hr 30 Min

Method:

Stove Top

Ingredients

1 1/2 lb
ground beef (i use lean)
1 Tbsp
butter
1 Tbsp
olive oil
1/2 medium
onion chopped
4 clove
fresh garlic crushed and chopped
14 oz
beef broth reduced sodium
1-28 oz
plum canned tomatoes, with liquid, seeds removed
3-8oz can(s)
tomato sauce
1-3 inch sprig(s)
fresh basil leaves-stem removed
1 tsp
fennel seeds
1-2 inch sprig(s)
fresh rosemary
1 Tbsp
parsley dried
1/4 tsp
ground black peppercorns
2 stalk(s)
celery minced-pureed
1 bunch
red seedless grapes about 50
1-2 Tbsp
red wine
1
bell pepper chopped
10 oz jar(s)
mushrooms sliced fresh or canned (fresh adds more flavor)
5-6 med clove
oven roasted garlic in olive oil crushed and chopped
1 Tbsp
dried basil leaves
1 tsp
oregano, dried
1 tsp
salt to taste
1
bay leaf

Directions Step-By-Step

1
Gather Your Ingredients
2
Saute onion in 1 tbsp of butter on med about 5 minutes or when they start to get brown edges. Add fresh crushed-chopped garlic and saute for 2 min. Don't burn the garlic.
Set Aside.
3
Brown 1 pound of the Hamburger in 1 tbsp of olive oil and put in a deep pot or a caldron with onion & garlic and seasoning spices. RESERVE 1/2 POUND OF GROUND BEEF FOR LATER.
4
Crush grapes and remove skins then mince; & mince-puree celery stalks and add to cooked ground beef.
5
Add Chopped Bell pepper
6
Add 2 CANS of the tomato sauce and the de-seeded plum tomatoes with juice and a can of beef broth. Add 1-2 tbsp of red wine. RESERVE 1 CAN OF TOMATO SAUCE FOR LATER.
7
Add mushrooms and cook on a low simmer for 5-6 hours or in a caldron over coals all day long. Stirring every 15-20 minutes.
8
*Important-After 5-6 hours of sauce cooking-Lightly Brown the reserved 1/2 pound of ground beef and add to sauce along with the reserved can of tomato sauce. Add 1/2 tsp of cornstarch and cook for 5 minutes longer.
9
Let the sauce cool & rest over night and then heat & serve any way you want. This is a very meaty sauce that is good with french bread by itself or with spaghetti noodles.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Kosher