Meaty Spaghetti Sauce

Categories: Main Dishes, Sauces
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Published on: December 20, 2013

Meaty Spaghetti Sauce
 
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Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
I learned to make spaghetti sauce when I was working as a butler and listening to the old Finnish lady that did the cooking. I've been asked dozens of times for the recipe. But it's rather difficult when you're taught by a dash of this, a pinch of that, and about that much of something else. The recipe I've written here likely comes close to what I make when I just pour stuff in a pot. I mention to taste it here and there because not all ingredients are consistent when we purchase them. Great spaghetti (or lasagna) sauce should be a bit sweet. You should also be able to taste enhanced tomato sauce. All in all, this recipe will be a great starting point for creating your own family tradition. I save my lasagna to showcase our un-traditional Christmas dinner.
Ingredients
  • 1½ pounds lean ground beef
  • 3 16 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can tomato paste
  • ⅛ teaspoon garlic powder
  • ½ tablespoon crushed oregano (or ¼ tablespoon powdered)
  • 1 teaspoon instant beef bouillon (or 1 cube, dissolved)
  • ¾ tablespoon crushed basil leave
  • ⅔ cup sugar
  • 1 large bay leaf (optional)
  • ½ cup hot water (use to rinse sauce and paste cans)
Instructions
  1. Thoroughly cook ground beef - drain exceptionally well
  2. In 5-6 quart cooker, combine all ingredients, mixing well
  3. Cover and cook over low-medium heat for 25 minutes or until mixture begins to boil
  4. Reduce heat to simmer, stir well, and cover for 3-4 hours, stirring well every ½ to 1 hour
  5. Take a taste - if it ain't right, fix it. (adding a pinch of oregano, a dash of sugar, whatever you think is light because it's generally one of these items that needs bumping depending on preference)
  6. Let simmer another 2-4 hours then taste it again
  7. If it's right, put the cover on
  8. If it's not right, fix it
  9. Cook noodles al dente' and serve
Notes
If cooking for lasagna, increase garlic powder to ¼ teaspoon and basil to 1 tablespoon. Decrease sugar to ½ cup.

You can find our lasagna recipe here.

 

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