Prep 25 mins
Cook 3 hrs
This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.
- 3 (15 1/2 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 (1 1/2 ounce) packet spaghetti sauce mix
- 2 cups beef broth
- 1⁄4 cup chianti wine or 1⁄4 cup merlot or 1⁄4 cup cabernet sauvignon wine
- 1 tablespoon Worcestershire sauce
- 4 -6 fresh garlic cloves, crushed
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1⁄2 lb fresh button mushrooms (halved or quartered)
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1 large vidalia onion, diced
- 1 (6 ounce) can ripe olives, diced
- 1 bunch green onion, sliced
- 1 lb Italian sausage (casing removed cut into slices and cooked or 1lb cooked ground beef)
- 4 bay leaves
- 1 tablespoon basil (or to taste)
- 1 tablespoon oregano (or to taste)
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 1⁄4 tablespoon sugar, adding more if necessary
- In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
- Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
- Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
- In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
- Reduce heat and add the tomato paste, using a whisk stir until smooth.
- Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
- Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
- Season to taste with salt and pepper then add the cooked sausage or ground beef.
- Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
- Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
- This sauce freezes well and will keep for 30 days or more.