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Mike’s Spaghetti Sauce




Source of Recipe


Mike with some help from Taste of Home


Recipe Introduction


Mike found a basic recipe that he liked and then improvised. This is a wonderful, uncomplicated and rich tasting Bolognese sauce.


List of Ingredients




1 pound ground beef
1 pound Italian sausage, bulk or removed from casing
2 cans (28 ounces each) crushed or whole San Marzano tomatoes, undrained
Parmesan cheese rinds
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 shallots, chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Red wine for deglazing, about 6 to 8 ounces
1 can (6 ounces) tomato paste
Fresh Italian parsley, chopped, stems removed


Recipe



In a large skillet, brown the meats. Remove meat to drain, reserving the grease in the pan. Dump drained meat into large dutch oven, along with the tomatoes (squeeze the tomatoes if not crushed), water, Italian seasoning, brown sugar, cheese rinds, salt, and pepper.

In the same pan, sauté the carrots at medium high heat until softened, then add the onion and shallots until they are softened and translucent, then add the garlic and stir for about 1 minute until the garlic is fragrant. (If needed at any point, add a bit of olive oil to prevent burning.) Add the red wine and reduce by half or more. Stir in the tomato paste and let it cook for 2 to 3 minutes, until slightly darkened.

Dump the contents of the skillet into the dutch oven, stirring to combine all ingredients. Bring to a simmer then reduce heat to low and cover. Stir every 10
to 15 minutes for 4 hours or so, until the sauce is of the desired consistency. Taste and adjust garlic (with garlic powder), salt, and pepper. If the sauce is too thin after 4 hours, uncover and reduce, stirring frequently, for perhaps 30 minutes.
Just before removing from heat, stir in parsley for color.

Remove the cheese rinds before serving. Serve over pasta or cooked chicken breast, adding more parsley at plating for color and grated Parmesan if desired.

Serves 8-12.