Classic Italian Spaghetti Sauce
INGREDIENTS
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FOR MEAT MIXTURE:
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2 – 2.25 lbs. ground beef (*the pkgs. we buy are always 2.25 lbs.)
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1/2 lb. mild Italian sausage
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1 large onion, large diced
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1 green bell pepper, diced (no membranes or seeds)
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2 tsp. whole fennel seeds
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1/4 tsp. salt
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1/4 tsp. coarse ground black pepper
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1/4 tsp. good garlic powder
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1/2 tsp. dried oregano
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1/2 tsp. dried italian seasoning
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1/2 tsp. dried basil
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1/2 tsp. dried marjoram
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1/4 tsp. dried thyme, *crush between your fingers and thumb when adding to release flavor
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FOR SAUCE:
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3 (14.5 oz.) cans Hunt’s tomato sauce
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1 (14.5 oz.) can Hunt’s Stewed Tomatoes
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1 (6 oz.) can Hunt’s Tomato Paste
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1/4 cup red wine, I just use a Cabernet Sauvignon
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1/2 tsp. coarse ground black pepper
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1 Tbl. dried oregano
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1/2 tsp. dried basil
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1/2 tsp. dried Italian seasoning
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1/4 tsp. dried thyme, *crush between fingers and thumb when adding to pot
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1/2 tsp. marjoram
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1/2 tsp. Herbes De Provence
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1 1/2 tsp. good garlic powder
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2 Tbl. sugar
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1 bay leaf
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1 tsp. Superior Touch Better Than Bouillon Beef Base
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1/4 tsp. crushed red pepper flakes
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1 (8 oz.) cont. fresh sliced mushrooms
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Other ingredients needed:
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1 (1 lb.) box thin or regular spaghetti noodles, cooked al dente with 2 tsp. salt, drained well, (*also very good over mostaccioli or rigatoni noodles)
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fresh shaved parmesan cheese
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