Award winning 5 hour Red sauce

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Serves: alot!!
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1 lb ground beef
1 lb ground pork
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2 large cans tomato sauce
1 can(s) diced tomato
1 bottle spaghetti sauce
1 tsp fennel seed
1 Tbsp basil, dried
1 tsp oregano, dried
1 1/2 Tbsp worcestershire sauce
1 large onion
2 large leeks
1 c carrots, grated
1/2 tsp anchovie puree
1 tsp red pepper flakes
1 Tbsp minced garlic
1 can(s) ricotta cheese (optional)****
1 pkg button portabella mushrooms
1 pkg mushrooms, fresh
1 Tbsp olive oil, extra virgin
1 1/2 Tbsp butter

The Cook

Jolene hojem Recipe
Well Seasoned
Brainerd, MN (pop. 13,590)
Member Since Jan 2010
Jolene's notes for this recipe:
I made this sauce for a friend at their restaurant to be made into lasagna for the next day's special. It was still simmering when we opened for the day and needless to say I couldn't make the lasagna because he sold it all! I was a bit nervous when he first came back and asked if he could sell it as a sauce over pasta because I was only 3 1/2 hours into the simmering. We mixed a little chive into the ricotta (which I realize I neglected to put in the recipe) and put a dollop on top in the memory of the lasagna that would never be made. This became a weekly special and was mentioned in the article when we won for best Italian restaurant!! Fun times!!
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Prep: Dice onion and mushrooms. Slice button portabellas and leeks. To clean the leeks just slice then drop them into a large bowl of water and toss a bit and the dirt will fall to the bottom and the leeks will float. Also don't use all of leek mainly the white parts (just like a larger version of a green onion) grate your carrot(s) or you can buy bagged we go
in large pan heat olive oil and butter. Add the chopped onion, fennel seeds, red pepper flakes and the carrots. Saute for half an hour on low. This brings the flavors of the fennel and pepper flakes out. It also breaks up the carrots.
Add chopped up mushrooms (fresh not the portabellas) and the garlic saute for about 3 minutes. don't over cook the garlic or it will go brown and bitter.
Add both meats and brown. add button portabellas (sliced). Drain any oil that the mushrooms don't soak up.
Add the leeks with a pinch of salt and pepper. Cook for another 3 minutes. Don't worry about separating the chopped leeks because they break down so much you probably won't be able to find them in the end !
Add the sauces except for the spaghetti sauce. Simmer about 4-5 hours it will get thick when it is almost done add the bottle/can of spaghetti sauce. Stirring occasionally throughout.when it starts to really thicken it is possible to burn it that's why you then add the extra sauce !!
Serve over your favorite pasta and top with a dollop of ricotta cheese! Enjoy!!

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user Dana Kruckenberg Pinkladydana - Jan 15, 2010
How fun! Many years ago, I made spaghetti sauce for a hippe-owned restaurant in Hotchkiss, Colorado! I'm eager to try yours--the trick of adding a cold readymade sauce is one I'll remember...
user Karla Everett Karla59 - Mar 21, 2011
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