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old world spaghetti sauce

(1 RATING)
22 Pinches 9 Photos
TwoForks4U avatar
Juneau, AK
Updated on Apr 10, 2016

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

prep time 20 Min
cook time 5 Hr 30 Min
method Stove Top
yield Makes 2 1/2 - 3 quarts of Sauce

Ingredients

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

How To Make old world spaghetti sauce

  • Step 1
    Gather Your Ingredients
  • Step 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.
  • Step 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.
  • Step 4
    Crush grapes and remove skins then mince; & mince-puree celery stalks and add to cooked ground beef.
  • Step 5
    Add Chopped Bell pepper
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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