Incredibly Awesome No Fail Spaghetti Sauce
photo by Boomette
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 lb sweet Italian sausage
- 1 lb ground chuck
- 1 medium onion, diced
- 4 garlic cloves, smashed then minced
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1 cup beef broth
- 4 teaspoons oregano
- 5 teaspoons basil
- 2 teaspoons parsley
- 3 teaspoons brown sugar
- 1⁄4 teaspoon fresh ground black pepper
- 2 teaspoons red pepper flakes (optional)
- 1⁄2 cup dry red wine (make sure it is one that is drinkable, I use a really good Cabernet)
directions
- Brown sausage in large heavy pan.
- When sausage is 3/4 browned, add ground chuck and cook until both sausage and chuck are browned. Drain, leaving a little of the fat in the pan.
- Add onions and garlic, sweat for 3-4 minutes.
- Add tomatoes, tomato sauce , tomato paste and water. Mix together, then add spices. Stir well and barely bring to a boil.
- Stir in wine. Bring to a boil again.
- Simmer at a low boil for as little as an hour or for as long as 7-8 or more in a crock pot.
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Reviews
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FABULOUS. This sauce even smelled heavenly as it simmered away on my stovetop. I thought all the flavors melded together beautifully. The sauce is perfect and I wouldn't change a thing. I loved the Italian sausage flavor. Yum! This made enough for a pound of spaghetti noodles PLUS enough to portion away in the freezer for another pasta night. Thanks for posting your creation. It was truly wonderful. ~Made for Spring 2010 Pick-A-Chef~
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Ooh, this made the house smell wonderful! I did this in the crockpot while DH and I were out visiting my family for Easter. Since I wasn't making it for a specific meal that day, I let it cook from 2:30 in the afternoon until 11pm. This makes a nice hearty meat sauce, and the red wine gives it so much flavor. I browned the meats, cooked the onion and garlic and mixed all the other ingredients in on the stovetop, then transferred everything to my crockpot to simmer for the day. This made a batch big enough that I will definitely get at least 3 or 4 meals out of one pot of sauce. Thanks for posting! Made for PAC Spring 09
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Outstanding. I was asked for the recipe the next morning. I did make three changes, though. I used fresh diced tomatoes and fresh chopped herbs from the farmer's market, and I added mushrooms. Otherwise: to the letter, and simmered uncovered until thick, about two hours. Note: at the point where all ingredients are mixed and simmering just begins, the flavor is radically strong. But after simmering it mellows to perfection. Thanks, Food.com - this one's a keeper!
RECIPE SUBMITTED BY
fishywitch
Lansing, MI
I love to cook! My house is usually full of my kids friends because their moms do not cook from scratch and they cannot believe how good food can taste! I have a DH, two children, a DD (17) and a DS (20), but I usually cook for 10 every night!! Then there is the love of my life, my grandson Damian (2). Wow!! What a gift from above.
My dad had a heart attack when I was nine, so my mom stopped cooking a big meal at night and started cooking a big meal for lunch (dinner). Well, I still had to go to school. Leftovers got really old really fast, so I started cooking. And the rest ~as they say~is history!! I was ecstatic when I stumbled upon Recipezaar, now I am obsessed. <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">