5 qts of sauce
This recipe is semi homemade with the help of sauce from a jar, canned tomatoes & tomato paste. But when I put my own spin on things and add my secret ingredient, it makes this the best sauce I have ever eaten. I freeze leftover sauce to make lasagna, baked ziti or penne, rigatoni or . I have gotten my family used to whole grain pasta, and that is all I use to make all of these dishes. I hope you enjoy this as much as my family does.
italian sweet sausage
2 - 3 lb
lean ground beef, more for meatier sauce
onion, finely diced
garlic, grated into meat
1 - 28 oz can(s)
1 - 36 oz jar(s)
any spagetti sauce
2 - 6 oz can(s)
1 1/2 can(s)
of water from the crushed tomato can
1 1/2 tsp
fresh cracked pepper
THE SECRET INGREDIENT(MAKES SCE HAVE A RICH, DEEP FLAVOR)
4 - 24 grm pkg
brown gravy mix
1Brown sausage and ground beef in large saute pan. Sprinle with the seasoned salt and pepper. Add diced onion to meat and saute 3-4 minutes. Grate in garlic and cook another 3 minutes. Set aside.
2In large 6 quart crock pot or slow cooker vessle, empty all cans and put water and rest of seasonings into it. Save brown sugar and gravy mix for last 30 minutes of cooking. This sounds like alot of spices but the ones I use, it takes that much. If u want to use less then taste half way thru cooking and see if you need to add more.
3Add meat mixture to sauce mixture, stir well to blend. Cook on high for 1 hour until it is rapidly simmering. Turn to low and let simmer for 3-4 hours. As sauce cooks, if it appears to be getting to thick add a little more water at a time if needed. The last 30 minutes whisk in the gravy mix and brown sugar thoroughly. Let simmer 20-30 minutes longer.
4This makes enough sauce for at least 3 meals in our family. The first nite we have it over whole wheat spaghetti noodles. I always cook extra noodles so we can have our favorite, fried spaghetti, the next nite. I then freeze the rest to make lasagna at a later date.