Toby Jermain's Note:
This sauce takes most of a day to make, but is well worth the time. I usually double the recipe and make about 4 gallons at a time and freeze it in 1 quart Ziploc bags for use all year.
My Private Note
Units: US | Metric
- 1 (10 3/4 ounce) can condensed beef broth
- 2 large onions, finely chopped
- 2 -4 cloves garlic, minced,more to taste
- 2 sweet red peppers or 2 green peppers, seeded and chopped
- 5 lbs fresh roma tomatoes, skinned,seeded and chopped,skin and juices reserved (plum)
- 4 (8 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 cup dry red wine or 1 cup white wine
- 2 tablespoons italian seasoning, lightly crushed
- 2 tablespoons dried oregano, lightly crushed
- 1 teaspoon fennel or 1 teaspoon anise, lightly crushed
- 3 tablespoons sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fresh ground black pepper
- 2 lbs lean ground beef
- additional fresh ground black pepper
- garlic granules
- 1/2 teaspoon msg (optional)
- 1 1/2 lbs lean ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1 medium onion, finely chopped
- 2 -3 cloves garlic, minced
- 1 teaspoon italian seasoning, lightly crushed
- 1/2 teaspoon msg (optional)
- salt & freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 lbs sweet Italian sausage links
- 1/4 cup butter
- 1 lb mushroom, cleaned and thinly sliced,more to taste
- 1/2 cup dry red wine or 1/2 cup white wine
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped sweet basil
- 1/2 cup chopped fresh parsley
- salt and pepper
- tomato juice or wine, to thin sauce if necessary
- hot cooked and drained spaghetti, as accompaniment
- freshly grated parmesan cheese, as accompaniment
- 1In a small saucepan, combine bouillon and reserved tomato skins and juice.
- 2Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
- 4Heat 1/4 cup olive oil in large skillet.
- 5Add garlic and chopped onions, and saute over medium-high heat until soft.
- 6Add peppers, and continue cooking until onions are slightly browned.
- 7In a large pot, combine chopped tomatoes and onion mixture.
- 8Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
- 9Add tomato sauce, tomato paste, wine, and spices.
- 10Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
- 11In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
- 12Season to taste with salt, pepper, granulated garlic, and optional MSG.
- 13Cook until browned, continuing to break up meat with a large fork.
- 14Drain excess grease, and add meat to tomato mixture.
- 15Continue cooking sauce, covered, for about 1 hour.
- 16In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
- 17Form into 3/4" meatballs.
- 18Heat 1 Tbsp olive oil in large skillet.
- 19Add half of meatballs, and brown well over high heat.
- 20Remove meatballs from pan, and reserve.
- 21Repeat with remaining meatballs.
- 22Drain grease from pan, but do not clean it.
- 23Pierce skins of Italian sausages with a sharp fork.
- 24Place in the skillet with about 1/2" of water.
- 25Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
- 26Do not scrape bottom of pan while turning.
- 27Drain water, and return pan to heat.
- 28Continue cooking, turning sausages regularly, until skins are browned.
- 29Remove from heat, and cool until sausages can be handled.
- 30Cut each sausage crosswise into 1/4" slices.
- 31Return to pan, and brown over medium-high heat.
- 32Reserve sausage, and drain all but 2 Tbsp grease from pan.
- 33Do not clean the pan.
- 34Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
- 35Add 2 Tbsp butter to pan, and heat until sizzling.
- 36Add mushrooms, and toss to coat with butter.
- 37Saute over medium heat until mushrooms start releasing juice.
- 38Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
- 39Remove from heat, and reserve.
- 40After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
- 41Continue cooking for about 15 minutes.
- 42Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
- 43If sauce is too thick, thin with tomato juice or wine.
- 44If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
- 45Cover, and continue cooking for 1 additional hour, stirring regularly.
- 46There should be little or no grease on top of the sauce.
- 47If there is, skim or blot off and discard.
- 48Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
- 49Divide into serving portions.
- 50Top each portion with about 1 cup of additional sauce.
- 51Pass freshly grated Parmesan cheese on the side.
- 52This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
- 53It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
- 54If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
- 55One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.
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Nutritional Facts for Spaghetti Sauce with Meat - Slow Method
Serving Size: 1 (8343 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3074.9
- Calories from Fat 1661
- Total Fat 184.6 g
- Saturated Fat 65.3 g
- Cholesterol 627.6 mg
- Sodium 7359.0 mg
- Total Carbohydrate 144.6 g
- Dietary Fiber 26.7 g
- Sugars 76.0 g
- Protein 196.3 g
The following items or measurements are not included: