28 January 2009

Spagetti Sauce by Janice

A friend of mine shared this today. Definately a great recipie for sauce!!

tomato products: i get the reduced salt whenever it's available
2 28-oz cans whole tomatoes
2 15-oz cans tomato sauce (one if a big can, two if smaller can)
2 6-oz cans tomato paste (can increase or decrease depending on how thick or thin you like your sauce)

meats:
1 pound lean ground beef or ground turkey
3-4 mild italian sausages (can use medium or hot, depending on how spicy you like your sauces, or a blend of the different kinds)

other veggies:
1 large onion, diced
1 green pepper, diced
1 garlic, minced
mushrooms - either get a can of pieces and stems, drain them and chop them up, or slice fresh mushrooms and put them in, your choice

herbs/spices - use either fresh or dried. quantities are for dried - adjust up if you use fresh ones
2 tsp oregano
1-2 tsp basil
2-3 bay leaves
1/2 tsp cayenne pepper ( more if you like hotter sauce)
salt to taste
pepper to taste

put all tomato products into a large sauce pot or dutch kettle over medium heat. add herbs and spices, mix well.

remove casings from sausages and break the sausages into smaller pieces. cook loose ground beef (turkey) and sausage together in a saute pan until cooked through. brown to your preferences. (i like to leave about 1/3-1/2 cup in to cook longer and get a dark brown and a bit crunchy because i like the flavor and texture it adds to the sauce). drain, reserving drippings.

mix cooked meat into tomato/spice mixture.

saute onions and peppers in reserved drippings from meat mixture. add olive oil if needed. cook until onion is translucent. mix in mushrooms for a few minutes. add garlic, cook one more minute. remove from heat and mix into the sauce.

turn sauce pan on low. simmer 2-3 hours, stirring about every 20 minutes.

makes enough for 4-5 meals. after it cools, i usually put the extra into quart freezer bags and just pull them and thaw them on spaghetti night. i also use this sauce to make eggplant parmesian, lasagna, chicken parmesian, etc.