Uncle Sam's Meaty Spaghetti Sauce
photo by breezermom
- Ready In:
- 3hrs 20mins
- 2 lbs ground meat (choose chicken for lighter diets, beef or a beef pork mixture for hearty sauces)
- 2 cups diced onions
- 1 cup diced bell pepper (any color is fine, I prefer red as it is sweeter than green normally)
- 4 -8 garlic cloves, crushed and diced to taste (make sure you can smell the garlic over the onions when cooking, if you can't add more)
- 2 tablespoons extra virgin olive oil
- 3 (4 ounce) cans hunts tomato paste
- 3 (12 ounce) cans hunts tomato puree
- 2 tablespoons dried oregano
- 3 tablespoons dried parsley
- 2 tablespoons basil
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 1 teaspoon red cayenne pepper
- 2 bay leaves
- 1 cup fresh mushrooms (optional)
- 1 lb sausage (optional)
- 1 lb meatballs (use your favorite recipe) (optional)
- (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
- Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
- Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
- Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
- Once done, combine all the ingredients cooked so far back in a large sauce pot.
- Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
- Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
- Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
- Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
- Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
- Stirring frequently, cook for about 3 hours.
- This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
- Serve over spaghetti, ravioli or use as your sauce in lasagna.
Questions & Replies
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"Meaty" is definitely the word to describe this spaghetti sauce! I used 2 lbs. of ground beef and added 1 lb. of Italian sausage and 8 oz. of sliced white mushrooms. I then followed the recipe precisely, even using the Hunts products. I really like the idea of adding the bell pepper, which is a little different. I used red, as suggested. The sauce was so thick from all the meat in it, that it also seemed like a goulash! I think a total of 2 lbs. of meat would be fine and would be the right proportion to go with the amount of tomatoes. I did end up adding more salt, but that's just personal taste. Definitely a hearty sauce and, needless to say, it makes a LOT! Made for Spring PAC 2012.
RECIPE SUBMITTED BY
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.