6 hrs 20 mins
I'm posting this as a request of BoneMan. It's a good slow cooking sauce even better the next day. It does make a lot and freezes well. You can do a lot with the left overs. I'll post one of our favorites next. Feel free to add or omit anything. I tried real hard to measure it's usually a pinch of this and that, so amount are as close i can get, LOL. Along with the can tom I use tom out of the freezer from the summer garden that have been through the food mill and cooked down. I always have home made meatballs in the freezer so feel free to add your favorite m-ball recipe or store bought. Servings are a guess. Depends on what you do with it and how you freeze the left overs.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 4 -6 sausage links, cut into bite size pieces
- 18 ounces boneless skinless chicken pieces, cubed
- 3 -5 boneless pork chops, cubed (can use bone in or pork ribs just be careful of the bones)
- 3/4 cup chopped onion
- 3/4 cup chopped bell pepper
- 1 (8 ounce) package sliced mushrooms
- 3 garlic cloves or 2 tablespoons bottled garlic, minced
- 1/2 cup red wine
- 1 (6 ounce) can tomato paste
- 3 (29 ounce) cans pureed crushed tomatoes (I use seasoned)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 1/2 ounce) can chicken stock
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 24 meatballs
- 1I a large stock pot heat olive oil over med heat.
- 2Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
- 3To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
- 4Add garlic cook 2 minutes careful not to burn.
- 5Return meat to the pot.
- 6Add tomato paste.
- 7Cook for 2 minutes.
- 8Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
- 9Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
- 10Bring to a soft boil, turn heat down to simmer.
- 11Add your meatballs.
- 12Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
- 13As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
- 14Mine usually cooks 6-8 hours.
- 15Serve with pasta of your choice, salad and crusty garlic bread.
Browse Our Top Chicken Recipes
Nutritional Facts for My All Day Spaghetti Sauce
Serving Size: 1 (279 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 219.9
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 1.6 g
- Cholesterol 49.6 mg
- Sodium 397.9 mg
- Total Carbohydrate 21.1 g
- Dietary Fiber 5.1 g
- Sugars 4.8 g
- Protein 20.5 g
The following items or measurements are not included: