Jenn wrote:

>I am looking for Spaghetti Sauce recipes

Here's what I've worked up over the years; probably not tremendously
authentic, but it's good. I don't measure, just throw stuff in and make
this from memory, so the measurements are, um, flexible; but the basic
proportions are here. Just keep tasting it as it cooks. Also, this is for
a *big* batch; I freeze it in small Ziploc bags so I can easily microwave
it in a hurry. Best I can figure, it makes somewhere close to 3 quarts of
sauce. (why go to all this trouble for a small batch? besides, every time
I try to make a smaller amount, I end up with a lot anyway. <g>) Tastes
great with or without meat. Ditto the wine. I use hamburger and Italian
sausage when I can afford it, otherwise just hamburger. I also use the
same sauce for making lasagna. Should work great in a crockpot, as the
longer it simmers, the better it is - just don't forget to brown the meat
first. Note: If making a meatless version, add a couple teaspoons of olive
oil. If you're using meat, you don't really need olive oil - there's
enough fat, even if olive oil is better for you - but a little does add a
good flavor.

SPAGHETTI SAUCE

1 lb. hamburger
1/2 lb. Italian sausage
1 14.5-oz. can stewed tomatoes and liquid - Italian style or plain - cut
up
in chunks
2 12-oz. can tomato paste
2 8-oz. cans tomato sauce
approx. 1 cup water
approx. 1 cup dry red wine (*not* cooking wine; buy a cheap Burgundy or
something.)
1 4-oz can mushroom stems and pieces and liquid
1 large yellow onion, diced (not the sweet kind, unless you dislike strong
onions)
4-5 cloves garlic, minced or put through a garlic press; or 2 teaspoons
dried
minced garlic
1 to 2 packets dry onion-mushroom soup mix, or 2-3 beef bouillon cubes
a little less than 1/4 cup bulk Italian seasoning, or to taste (if you
like
it mild, start with a few tablespoons, taste after it's simmered about
half the
total time, then add more if necessary)
3 tablespoons Parmesan cheese
2 tablespoons to 1/4 cup brown sugar (amt. will depend on how much wine,
acidity of the tomato ingredients, and personal taste)
2 bay leaves
1 to 2 teaspoons dried parsley
1/2 teaspoon pepper
Tabasco to taste if you like it hot

Brown the hamburger and Italian sausage in a heavy 4-quart pot or Dutch
oven on medium-high heat, stirring occasionally, until fully cooked and
well broken up. Drain as much grease as possible. Add the rest of the
ingredients and stir well to blend. Make sure when adding the water and
wine that you don't get the sauce too thin; it will thicken more while
cooking, but you want it just liquid enough that it won't stick while
simmering. Turn heat down so the sauce stays at a gentle simmer, cover,
and cook for 2-3 hours until very thick. Stir every half hour or so to
keep it from sticking and scorching. Start tasting after the first hour of
simmering, and adjust any seasonings. Remove bay leaves before serving or
freezing.

Monica


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/