Hearty Spaghetti Sauce |
| Name: |
Eugene Mark |
| Base: |
CG & Army, Retired |
| Recipe: |
1 lb ground beef, lean (**See note at bottom)
1 pound Italian sausage links, cut 1/2 inch thick
1 medium onion, chopped
1 28-oz can of crushed tomatoes
1 15-oz can of tomato sauce
1 12-oz can of tomato paste
32 ounces of water
1/4 cup oregano
1 tablespoon garlic powder
1/8 cup sugar
2 teaspoon salt
1 teaspoon pepper
1/4 cup grated Parmesan cheese
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2 pounds of spaghetti, thin (cooked as directed)
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In a 6-quart Dutch oven, brown the ground beef, chopped onions and Italian sausage on medium to medium-high heat. If the sausage doesn't get completely cooked, don't fret. It will cook in the sauce. Add the tomatoes, tomato sauce, and tomato paste, water, oregano, garlic powder, sugar, salt, pepper and Parmesan cheese. Mix all of the ingredients well and bring to the start of a boil. Reduce the heat to simmer with the cover vented. Simmer the sauce for 2 hours, stirring once in a while.
Prepare the spaghetti as directed on the package in another Dutch oven with at least 4 quarts of boiling salted water. Add about 1/4 cup of vegetable oil to the water (or when you drain it, add some extra virgin olive oil to prevent it from sticking together).
This recipe makes about 12 servings, so if making it for a small family, plan on freezing the sauce for leftovers.
Additional: If you would like to spice it up further, chop a 6-inch stick of pepperoni and add it to the sauce!
**Note: If you prefer meatballs, make your favorite meatballs and carefully drop them in the sauce with a spoon after it comes to a boil. They cook beautifully during the two hours of simmering time. |
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