Greg's Good As Gold Spaghetti Sauce Recipe #84348
We played with many recipes and created this Spaghetti Sauce. It great to use for cooking a large batch and giving to those who have suffered a illness or death in the family.
by Gregory Hehn
3½ hours | 25 min prep
SERVES 8 -10
- 3 tablespoons virgin olive oil
- 2 large onions, diced
- 3 garlic cloves, diced
- 8 ounces sliced mushrooms
- 1 lb ground beef
- 1 lb Italian sausage
- 2 (28 ounce) cans Italian tomatoes (Roma)
- 1 (28 ounce) can tomato puree
- 1 (12 ounce) can tomato paste
- 2 (8 ounce) cans of sliced black olives
- 1/2 cup dry red wine
- 2 tablespoons basil
- 3 tablespoons oregano
- 2 tablespoons parsley (fresh would be best)
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 bay leaf
- Heat the oil in a large Dutch over or stock pot with heat set at medium.
- Add the diced garlic, diced onions and sliced mushroom and brown.
- Add the ground beef and Italian sausage with the skins peeled off it links.
- Crumble the meat as you are browning over a medium to medium high heat.
- Brown till there is no pink on meat.
- Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
- Use a little water to clean cans and add to sauce.
- Add the dry red wine.
- Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
- Allow the spices to cook in and let simmer on medium-low heat covered.
- I normally let sauce simmer for 2 to 4 hours.
- Boil water and cook thin spaghetti per instruction.
- Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.
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5 stars