Spaghetti Sauce

I always make a huge batch of this and freeze it.  It makes for a wonderful quick and easy meal when you are short on time and ideas.

SPAGHETTI SAUCE

  • 2 large Cans Tomato Sauce
  • 2 large Cans Crushed Tomatoes
  • 2 large Cans (or 8 small cans) Diced Tomatoes
  • 2-4 small cans tomato paste
  • 2 pounds ground round
  • 2 pounds Italian Sausage (I used the Hot)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup White Zinfindel or Chardonay
  • 1 large onion, chopped
  • 4 celery stocks halved
  • 2 large bell peppers, chopped
  • 3 heaping tablespoons minced Garlic
  • 1 tablespoon Freshly ground black pepper
  • 2 tablespoons Sea Salt
  • 2 tablespoons Rosemary
  • 2 tablespoons Thyme
  • 2 tablespoons Oregano
  • 5 tablespoons Basil
  • 1 tablespoon Cilantro
  • 3 tablespoons Parsley
  • 1 tablespoon crushed Red Pepper (optional)
  • 1 bay leaf
  • 1 tablespoon sugar

Take one pound of Italian Sausage, remove skins and crumble.  In large skillet, heat olive oil add onions, celery, garlic and bell peppers.  Stir in ground round and crumbled Italian Sausage.  In separate skillet, add 1/2 cup of water and turn heat to medium.  Add remaining whole Italian Sausage and cover.  Cook both skillets until meat is cooked and vegetables are soft and onions are translucent. Transfer contents of both skillets to large stock pot.  Add wine to the skillet that contained the onion mixture and heat to remove any leftover meat or vegetables stuck on skillet.    Add wine to stock pot.  Add Tomato Sauce, Crushed Tomatoes and Diced Tomatoes.  Stir well.  Turn heat to medium.  Add remaining spice ingredients and sugar and stir well.  The only ingredient you should have left at this point is the tomato paste.  Add 2 cans tomato paste and stir well to mix with sauce.  Bring to boil stirring frequently.  Reduce heat to low (the lowest setting you have), cover and simmer for 3 hours stirring occasionally.  After 3 hours check consistency.  If too watery add an additional can of tomato paste or two if necessary.  Stir in well and simmer for an additional hour, stirring occasionally.  The sauce will be done and usable at this point, but I like to cook for at least 6 hours total, as the more it cooks, the happier it gets.  Taste the sauce (after the first hour) during the cooking process and add additional spices or seasonings if desired.  Add homemade meatballs and cook til they are heated through.  Remove Bay Leaf before serving or freezing.  Freeze in 1 quart freezer containers.  I freeze some without the meatballs and whole sausage as I use this as a base for my lasagna and don’t want the whole meat pieces for that recipe.  I mark them accordingly so I know which has the meat and which does not.

Serve with your favorite pasta and warm bread.

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