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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this with plenty of garlic bread. Kate Gaul, Dubuque, IA Ingredients:
1 pound ground beef |
1/2 pound ground pork |
1/4 pound bacon strips, diced |
2 medium onions, chopped |
2 celery ribs, chopped |
2 small carrots, chopped |
4 garlic cloves, minced |
1 cup dry red wine or beef broth |
1 can (28 ounces) crushed tomatoes |
1 can (15 ounces) tomato sauce |
2 tablespoons tomato paste |
2 bay leaves |
2 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon each ground cumin, nutmeg and pepper |
1/2 cup heavy whipping cream |
2 tablespoons butter |
2 tablespoons minced fresh parsley |
1/2 cup grated parmesan cheese |
hot cooked pasta |
Directions:
1. In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
2. Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally.
3. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta. Yield: 10 servings (7-1/2 cups).
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