Italian Essentials: Meaty Spaghetti Sauce
By
Andy Anderson !
@ThePretentiousChef
16
This recipe is a combination of sauces I have made for many long years, plus what I had lying about in my cupboards. It is spicy, but not “hot” spicy. Of course, if you like spicy, you could always add more red pepper flakes, and white pepper.
This is the kind of thing I like to make, when I do not want to rush through the process…
You have heard the expression; The Journey is the Reward? Well, in this case, the journey and the destination are both the rewards.
Oh, just to let you know, the smells that fill your kitchen are divine.
So, you ready... Let's get into the kitchen.
This is the kind of thing I like to make, when I do not want to rush through the process…
You have heard the expression; The Journey is the Reward? Well, in this case, the journey and the destination are both the rewards.
Oh, just to let you know, the smells that fill your kitchen are divine.
So, you ready... Let's get into the kitchen.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
Several
Prep:
10 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
PLAN/PURCHASE
-
MEAT AND VEGGIES
-
2 Tbspoil, extra virgin variety
-
1/2 lbground italian sausage
-
1/2 lbground beef, lean variety
-
1 mediumyellow onion, chopped
-
2 - 3 clovegarlic minced
-
1 mediumred/green bell pepper, seeded, and diced
-
DRY INGREDIENTS
-
1 tspdried basil
-
1 tspdried rosemary
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1 tspdried oregano
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1 tspgranulated sugar
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1 tspdried parsley flakes
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1 Tbspdehydrated onions
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·crushed red pepper flakes, to taste
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·salt, kosher variety, to taste
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·white pepper, freshly ground, to taste
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WET INGREDIENTS
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2 Tbsptomato paste
-
8 oztomato sauce, 1 can
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14 ozdiced tomatoes, 1 can, with juice
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1 cbeef stock, not broth
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·sliced green or black olives, for topping
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·parmesan cheese, for topping
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·crusty bread or dinner rolls, for serving
How to Make Italian Essentials: Meaty Spaghetti Sauce
- PREP/PREPARE
- You will need a good pot that is large enough to hold all of the ingredients.
- This recipe is cooked low-and-slow; no high heat. This technique will give the flavors time to blend together into a yummy sauce.
- You can freeze this recipe for use later, and I would suggest using portion-sized freezer bags.
- Gather your ingredients (mise en place).
- Add the olive oil to a pot over medium to medium low heat.
Then, toss in the onions, garlic, beef, and sausage, then sprinkle with a bit of salt and pepper. - Cook until the meat browns, and the onions soften, but not burn, about 15 minutes.
- If the pan has a bit too much grease, drain it off before continuing to the next step.
- Add the diced bell pepper.
- Cook, while stirring, until they begin to soften, about 5 – 7 minutes.
- Add the tomato paste, and all the dry ingredients, then stir for about 2 minutes.
- Add the remainder of the wet ingredients and stir to combine.
- Turn the heat down to barely a simmer and allow to cook, stirring occasionally, for an additional 90 minutes.
- If it gets too thick, add a bit more beef stock.
- PLATE/PRESENT
- Serve over your favorite pasta, with a sprinkling of freshly grated parmesan, and a few sliced olives. Enjoy.
- Keep the faith, and keep cooking.
