Spaghetti With Meat Sauce
- Ready In:
- 23mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1⁄2 lb Italian sausage
- 1 lb ground beef
- 1 (32 ounce) can of peeled roma tomatoes
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons sugar
- 3 minced garlic cloves
- 1 cup minced onion
- 4 tablespoons italian seasoning
- 1⁄4 cup diced black olives
- 1 1⁄2 cups beef broth
- 1 cup red wine
- 2 tablespoons kosher salt
- 2 tablespoons ground pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1 cup diced mushroom
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (14 1/2 ounce) can tomato sauce
- 2 tablespoons olive oil
- 1 lb spaghetti noodles
directions
- In a 6 quart sauce pan, add your cans of tomatoes and tomato sauce and all seasonings including sugar, olives, broth and wine. Bring to almost a boil and reduce to simmer.
- Mix together the beef and sausage, add salt and pepper to taste.
- In a large skillet, heat the olive oil and brown the meat. This takes approximately 8 minutes.
- remove the meat when browned and add to sauce pan, keep the juices in the skillet.
- Saute the onions until they are opaque, about 3 minutes, then add the garlic and cook an additional 1 minute.
- add the onions and garlic to the sauce pan and the juice from the meat.
- add your mushrooms to the sauce pan.
- bring to almost a boil and reduce to simmer, after 15 minutes taste and adjust spices if needed.
- stir every 15 minutes, cook for about 2.5 hours, taste and add spices to taste.
- In another Sauce pan, boil water for the pasta and add 1 teaspoon of kosher salt, cook pasta al dente.
- Once the pasta is cooked and drained, place it back in the pan and add as much sauce as desired and stir gently for two minutes.
- Serve and top with grated parmesan cheese.
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RECIPE SUBMITTED BY
Love to cook pasta's, Osso Bucco, BBQ, Chicken leeks mushroom and wine, pork chops with Dijon