Prep 45 mins
Cook 1 hr
I do not know where this recipe came from. A friend gave it to me. This is THE BEST SAUCE I've ever had!! We use to like dining out at Italian places but not now. Not after eating this sauce. I don't think there is any sauce that will taste as good as this. My Husband eats this stuff by the spoonful. It is that good!! (I don't claim it is Italian, I just know my family loves it!) I am sad to see that this recipe isn't liked by all. My sister said it was too sweet as well. I guess you just have to have a sweet tooth to enjoy. I hope you try it a different way to satisfy your taste buds. If it is not Italian enough for you, then maybe try adding more Italian seasoning and leaving out the sweets and maybe trying Italian Sausage in addtion to or instead of the polish sausage. For the other person: if it is too sweet, next time, just don't add all the molasses and or brown sugar or take one of them out and add all of the other. Sorry you had to toss it. You could have frozen it and fixed it next month or 6 months from now. It freezes well!
- 1 (7 lb) can tomato sauce
- 2 -3 lbs hamburger
- red pepper
- green pepper
- 1⁄2 lb Polish sausage, chopped
- 3 tablespoons italian seasoning
- 2 tablespoons garlic (1 TBSP if using Fresh)
- 2 cups chopped tomatoes
- 1⁄2 cup molasses
- 1⁄2 cup brown sugar
- fresh basil (add to your liking) or dried basil (add to your liking)
- Put tomato sauce in large stock pot 8quarts or larger.
- Brown hamburger, drain (I like using paper towels to pat grease out as much as possible).
- Add to pot.
- Brown the chopped polish sausage.
- add sausage to pot.
- KEEP grease.
- In grease from sausage, cook onion, green and red peppers until tender.
- I like them browned.
- Add to pot.
- Start simmering Sauce in the stock pot.
- Now add the remaining ingredients.
- Let simmer on low heat at least an hour (or longer).
- Stirring occasionally.
- I usually divide this into 1 quart containers and freeze until ready to use.
- I usually have 6 quarts to freeze.
- I usually thaw in microwave a bit them simmer more while cooking spaghetti.
This was the best I've ever had! I simmered it for 2 hours on medium-low heat, having prepared it exactly as written (guess-timating where it was not). I used 3 lbs ground beef, 1 John Morrell Polska Kielbasa sausage (removing the casing first before chopping), 1 large onion, 1 large green pepper, 1 large red pepper, 1 large bunch fresh basil. I loved it, then began noticing it becoming sweeter as it cooked down... Suddenly inspirations began flashing through my mind almost all at once -- so I began writing it all down... all of which I added: 1/2 cup red wine, 3 TBSP green olive brine, 2 TBSP extra-virgin olive oil, 1 TBSP (extra) garlic paste, 2 tsp ground black pepper, 1 tsp crushed red chili flakes, 1 tsp kosher salt, 1/8 teaspoon nutmeg, 1 pinch ground clove. I let the sauce simmer for 1 additional hour, then covered it for another 2 hours, stirring occasionally. When cookdown had finished, I removed it from heat and stirred in 1 1/2 cups grated parmesan/romano cheese blend. The result? Absolutely to die for!
Late on the review. This was too sweet for us, I would describe it as sweet as barbeque sauce, or sloppy joes. I asked the good people from Zaar Q&A- Philocrates and riffraff suggested that I remove a portion of this and add tomato paste and canned tomatoes. (Thank you) So I did; adding 2 small cans of tomato paste and 1 can (14 oz) of tomatoes, and added alot of extra (dry) italian seasonings, HUGE Difference. The remaining portion I removed I used later and added 2 cans of tomato sauce and cooked elbow macaroni topped it off with cheese. The bulk remainder of the sauce unfortunately I discarded, didn't want to spend any extra money or time trying to fix it towards 'our standards'. Great recipe for alot of people that love this recipe of yours, but just not for us-Sorry...
Too sweet. Not real Italian sauce...sorry.