Monday, May 30, 2011

It's All About the Sauce : The Best Spaghetti Sauce Ever

Over the years, I've had a lot of people ask me for a good spaghetti sauce recipe.  I always have the same response for each one, "My mom's sauce is the best. I'll email you the recipe."  Sure, I might be a little biased because no one makes better sauce than a good Italian woman, but give it a try for yourself and tell me what you think.  It's a hearty sauce that is great on a pile of spaghetti noodles served with some garlic bread.  It also holds it's own in lasagna (recipe to come) or any other baked pasta. This recipe makes a lot of sauce but it freezes well so go for it!

Mom's Meat Sauce
  • 1 - 1.25 lbs ground round or turkey
  • 2 TB olive oil
  • 2 TB butter
  • 1 large onion, chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, grated
  • 2 cloves garlic, smashed
  • 1/2 tsp dried basil 
  • 1/2 tsp oregano
  • 1/4 tsp allspice
  • dash nutmeg
  • 1 tbsp dried parsley
  • 1 tbsp sugar
  • 2 - 28oz cans crushed tomatoes
  • 2 - 14oz cans tomato sauce
  • 3 TB tomato paste
  • 3/4 c water
  • 3/4 cup dry white wine
  • 1 bay leaf
  • 1/2 c sliced mushrooms (optional)
  • salt and pepper to taste
1. In large stock pot, cook meat, onion, celery, and carrot in oil and butter over medium-high heat until meat is browned, breaking up the meat into small pieces as it cooks. Add garlic, basil, oregano, allspice, nutmeg, parsley, and sugar.  Mix all ingredients well and cook for about 3-4 minutes or until garlic is fragrant.
2. Add crushed tomato, tomato sauce, tomato paste, water, and wine. Bring to a boil, add bay leaf, then reduce heat and simmer about 1 1/2 to 2 hours until the sauce has reduced and thickened slightly. Stir occasionally and add a little additional water or tomato juice if necessary if you'd like a thinner consistency. About a half hour before serving, add mushrooms and cook until tender. Season with salt and pepper. 
4. Serve or cool completely and freeze in portions.

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