Prep 25 mins
Cook 4 hrs
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
- 1 (102 ounce) can tomato puree
- 2 (6 ounce) cans tomato paste
- 1 (16 ounce) container mushrooms, sliced
- 2 lbs hamburger (or 1 lb hamburger and 1 lb. Jimmy Dean sausage)
- 1 lb italian sweet sausage or 1 lb hot Italian sausage link
- 4 large onions, chopped
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 teaspoon dried basil
- 2 teaspoons dried Italian seasoning
- 7 dashes Tabasco sauce
- 1⁄2 teaspoon red hot pepper
- 1 tablespoon salt (to taste)
- parmesan cheese (optional)
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
You have so many wonderful recipes, Linda. Thank you for sharing! I didn't have tomato puree on hand, so I substituted 2 28-oz. cans of petite diced tomatoes and 2 28-oz. cans of crushed tomatoes. The resulting sauce is pretty exceptional.
Aunt Linda, I was looking for a new spaghetti sauce and came across yours. I couldn't wait to make it as you made it one time when I was at your house and it was even better than my moms. Shhh - Don't tell her that!. Cassie absolutely loved it and was raving about it to her mother when we went over there to bring her some of the leftovers. She later called us and said it was better than hers! Such good flavor and a great blend of ingredients for the perfect sauce. Take it from an Italian, this one is "The One"! So glad you posted it on here so I have it handy. Mike
Slow and steady wins the race... I only cook paste out first & cook to a deep then add purée and cook down again then sauce repeat and then the secret is slow and steady