Spaghetti Sauce with Meat - Slow Method

Recipe by Toby Jermain
READY IN: 5hrs




  • 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.