Amy's Homemade All Day Spaghetti Sauce Recipe #113088
I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.
by Vamy
5½ hours | 30 min prep
SERVES 10
- 1 (28 ounce) can crushed tomatoes in puree
- 1 (12 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can stewed tomatoes with basil and garlic
- 1 (4 ounce) can mushroom stems and pieces
- 2 bay leaves
- 1/4 cup merlot
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 lb ground sirloin
- 4 cloves garlic, chopped
- 1 large vidalia onion, chopped
- 2 carrots, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon worcestershire sauce
- 1 1/2 teaspoons brown sugar
- extra virgin olive oil, 1 turn of the pan
- salt and pepper, to taste (to your liking)
- 1 teaspoon parsley flakes
- 1 tablespoon grated parmesan cheese
- Saute onion, garlic& carrot in olive oil over medium heat until tender.
- Add ground beef and brown until no longer pink.
- Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
- Add Merlot wine, simmer a few minutes.
- Add rest of ingredients and stir well.
- Reduce heat to low and simmer for at least 5 hours stirring occasionally.
- Remove bay leaves.
- Serve over cooked spaghetti noodles.
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5 stars