Spaghetti Sauce with Meat - Slow Method
- Reviews 1
Ready In: 5 hrs
Yields: 3-4 gallons
Ingredients
Sauce
- 1 (10 3/4ounce) 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
- salt
- additional fresh ground black pepper
- garlic granules
- 1⁄2 teaspoon msg (optional)
Meatballs
- 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
Directions
- In a small saucepan, combine bouillon and reserved tomato skins and juice.
- Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
- Reserve.
- Heat 1/4 cup olive oil in large skillet.
- Add garlic and chopped onions, and saute over medium-high heat until soft.
- Add peppers, and continue cooking until onions are slightly browned.
- In a large pot, combine chopped tomatoes and onion mixture.
- Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
- Add tomato sauce, tomato paste, wine, and spices.
- Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
- In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
- Season to taste with salt, pepper, granulated garlic, and optional MSG.
- Cook until browned, continuing to break up meat with a large fork.
- Drain excess grease, and add meat to tomato mixture.
- Continue cooking sauce, covered, for about 1 hour.
- In 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.
- Form into 3/4" meatballs.
- Heat 1 Tbsp olive oil in large skillet.
- Add half of meatballs, and brown well over high heat.
- Remove meatballs from pan, and reserve.
- Repeat with remaining meatballs.
- Drain grease from pan, but do not clean it.
- Pierce skins of Italian sausages with a sharp fork.
- Place in the skillet with about 1/2" of water.
- Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
- Do not scrape bottom of pan while turning.
- Drain water, and return pan to heat.
- Continue cooking, turning sausages regularly, until skins are browned.
- Remove from heat, and cool until sausages can be handled.
- Cut each sausage crosswise into 1/4" slices.
- Return to pan, and brown over medium-high heat.
- Reserve sausage, and drain all but 2 Tbsp grease from pan.
- Do not clean the pan.
- Alternately, 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.
- Add 2 Tbsp butter to pan, and heat until sizzling.
- Add mushrooms, and toss to coat with butter.
- Saute over medium heat until mushrooms start releasing juice.
- Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
- Remove from heat, and reserve.
- After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
- Continue cooking for about 15 minutes.
- Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
- If sauce is too thick, thin with tomato juice or wine.
- If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
- Cover, and continue cooking for 1 additional hour, stirring regularly.
- There should be little or no grease on top of the sauce.
- If there is, skim or blot off and discard.
- Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
- Divide into serving portions.
- Top each portion with about 1 cup of additional sauce.
- Pass freshly grated Parmesan cheese on the side.
- This 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.
- It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
- If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
- One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.
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