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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is a sauce I have been perfecting for quite some time. I finally decided to put it down on paper. I have received raves about my spaghetti sauce for years. Ingredients:
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
1 medium onion, chopped |
1 tablespoon minced garlic |
1 lb mild italian sausage, casing removed, johnsonville is best |
1 lb lean ground beef |
6 ounces fresh mushrooms, sliced |
6 ounces tomato paste |
1/2 cup red wine |
14 1/2 ounces beef broth |
28 ounces crushed tomatoes or 28 ounces tomato puree |
14 1/2 ounces tomato sauce |
14 1/2 ounces petite diced tomatoes |
1/2 cup sliced black olives |
1/2 cup water |
3 -4 dashes worcestershire sauce |
2 -3 dashes soy sauce |
1 tablespoon balsamic vinegar |
2 tablespoons brown sugar |
1 tablespoon honey |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
2 bay leaves |
1/2 teaspoon dried red pepper flakes |
2 teaspoons kosher salt |
ground pepper |
Directions:
1. Place oil in a large pot over medium heat. Add chopped onion and garlic. Season with 1/2 teaspoons salt and pepper to taste. Saute until onions are translucent. Add sausage and ground beef and brown thoroughly, breaking it into small pieces as it cooks. Add mushrooms and sauté for 3 minutes. Add tomato paste into mixture and cook for 1-2 minutes. Add red wine and beef broth and bring to a boil. Let red wine and beef broth reduce slightly. Add remaining ingredients and bring to a boil, reduce heat and simmer for approximately 2-3 hours. Remove bay leaves. Serve over hot Pasta, along with a fresh green salad, and garlic cheese toast.
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