Linda's Meaty Spaghetti Sauce
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
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READY IN: 4hrs 25mins
SERVES: 10-12
YIELD: 1 lg. batch
UNITS: US
INGREDIENTS
Nutrition- 1(102 ounce) can tomato puree
- 2(6 ounce) cans tomato paste
- 1
- 2
- 1
- 4
- 2
- 1teaspoon dried basil
- 2teaspoons dried Italian seasoning
- 7dashes Tabasco sauce
- 1⁄2teaspoon red hot pepper
- 1
-
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DIRECTIONS
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
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