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Spaghetti Sauce
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Source: Tony Tye
1½ pounds | ground chuck |
1½ pounds | Italian sausage with fennel, browned |
2 medium | onions, chopped fine |
2 large | or medium cloves garlic, crushed |
¼ cup | olive oil |
2 28-ounce cans | Italian plum tomatoes, including juice |
1 28-ounce can | tomato purée |
2 12-ounce cans | tomato paste |
9 cups | water |
1½ tablespoons | salt |
2 tablespoons | brown sugar |
2 tablespoons | dried oregano |
2 tablespoons | dried basil |
2 | bay leaves |
4 | whole cloves |
1 | carrot, quartered |
¼ teaspoon | black pepper |
In a skillet, heat olive oil. Sauté onions and garlic over a medium heat until onions are soft. Add ground chuck and brown while breaking up with a fork to a fine consistency and mixing it with the onions and garlic. Set aside.
To a large Dutch oven, add plum tomatoes and break up with a fork. Add the purée, paste, water, salt, sugar, oregano, basil, bay leaves, carrot, cloves, and pepper. Stirring constantly, take mixture to a gentle boil. Reduce the heat to a simmer and add the ground beef mixture and sausage. Simmer uncovered for 2-3 hours, stirring occasionally. After about 1½ hours of simmering, start to skim the fat from the surface.
Refrigerating the sauce overnight will make it more flavorful.
From Tony and Colleen Tye.
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