posted on Oct, 23 2016 @ 01:16 AM
Been visiting the site again and noticed this forum. Food is a great common interest for almost everyone. As a Wannabe Chef from way back I would
like to share a recipe or two and try yours as well. I figure there’s a lot of Spaghetti Sauce Recipes out there. Let’s see what you got. I
will start with mine.
MY BEST SPAGHETTI MEAT SAUCE
This is a recipe I have developed and used for over 2 decades. It is one of my kid’s favorites, and has fed my household and guests many, many
times. It is fairly easy to make and results in a lot of thick, meaty, and flavor rich sauce.
This recipe will feed 12-15 people depending on appetites. It freezes very well. When my house was full I used to make it about once a month and
vacuum seal the leftovers for quick meals. I would usually makeup a few 3-4 potion bags of sauce and left over noodles, and seal the remaining sauce
For those looking for a smaller recipe you should be able to half this or cut it down proportionately, but, I have to admit I’ve never tried.
5 lbs Ground Beef or Chuck
1 lb Italian Sausage
3-4 28 Ounce Cans Diced Tomatoes
6-8 6 Ounce Cans Tomato Paste (I like Contadina Brand with Italian Herbs or Basil/Garlic)
10-12 Ounces Minced Garlic (the kind that’s packed in liquid in a screw top glass or plastic container)
4-6 Medium Onions (Chopped)
1 2 Ounce Container “Mrs. Dash” Tomato Basil Garlic Seasoning Blend
2 TBS-1/4 Cup Sugar
1 Bottle Red Wine (Merlot, Cabernet, or Chianti)
Spaghetti Noodles: At least 3 ounces dry noodles per person to be served.
According to the manufacturers 1-16 oz. Box or Package of Spaghetti Noodles yields 8 servings, never worked that way in my house. I usually just cook
a whole box and mix and seal what’s left with sauce.
16 Quart Soup Pot (for Sauce)
12 or 16 Quart Stock Pot (for Noodles)
12 Inch Skillet or Sauté Pan
Sturdy Long Handled Spoon for Stirring
Ladle for Serving
Note: In my mind a Stock Pot is for cooking liquid Soups and Stews, and Soup Pot is a Stock Pot with a more substantial bottom that is more suitable
to brown or braise meat, in addition to cooking liquid Soups and Stews.
Ground Beef: Brown the Ground Beef in the Soup Pot.
Italian Sausage: Slice the Italian Sausage in 1/2 inch chunks and brown in Skillet. Once the sausage is browned I usually chop it into smaller
pieces. Put the Beef and Sausage in a large colander or strainer over the sink to drain. I also like to put a little of the chopped sausage and beef
back in the skillet and continue browning until crisp, it adds a little texture to the sauce.
After cooking the meat, leave the skillet as is don’t clean it yet.
Onions: Chop or dice the onions and sauté with a little olive oil (I like to sauté them in the skillet I used for the Italian Sausage it will add a
Garlic: Once the onions start to caramelize add the Minced Garlic to the pan and continue to sauté for a few minutes then remove from heat.
Sauce: Empty the Diced Tomatoes with the juice into the Soup Pan, and heat at Medium or Med-High. Stir in the Tomato Paste. Add most of the bottle
of red wine, the sautéed onions and garlic and keep stirring. Gradually stir in the “Mrs. Dash” Tomato Basil Garlic Seasoning Blend, Oregano,
and Sugar, and, keep stirring.
Add heat to the sauce until it begins to bubble (somewhere between a low boil and a simmer), and keep stirring. The Diced Tomatoes in their juice and
Tomato Paste will thicken nicely.
Add the Meat and Sausage, reduce heat, cover and simmer on low, stirring regularly to prevent sticking, be sure to monitor the heat and scrape the
bottom as the meat will tend to settle and stick (you’ve come too far to burn it now). The sauce is now ready to eat. But the longer it cooks the
more the flavor will bloom. If you start the noodles now you should have a nice robust sauce by the time they are done. As for the unused wine,
either add to the pot or the chef depending on preference, or it may be time to uncork another bottle.
Noodles: Fill the other Stew Pot 3/4 full with water and bring to a good boil. Add a splash of Olive Oil, 1 tsp salt, and the noodles and cook
according to instructions on box (usually 8-10 minutes). Start testing noodles at 8 minutes (Al Dente-firm not crunchy or too soft is perfect).
Timing is everything, when the texture is right of even just before, just before, remove from heat, pause to let the boiling stop, and CAREFULLY pour
contents of pot into colander over the sink. Please be very careful with the recently boiling water (very dangerous). Spray a little cold water on
the noodles and toss, (don’t rinse) to stop them cooking.
Serve Noodles with sauce, bread, and a salad.
Meat and Sausage: Leaner Meats like Ground Sirloin are nice, but, I like the flavor of plain Ground Meat or Chuck. You can also leave the Italian
Sausage out, but I think it really adds to the flavor.
Herbs and Spices: I have found that “Mrs. Dash” has some excellent seasonings and have used them for many years. Her Tomato Basil Garlic
Seasoning Blend is perfect for spaghetti sauce. The Grocery Store Spice Rack also has nice blends of Italian Seasonings you can experiment with.
Naturally, Fresh Basil and/or Oregano will enhance the flavor, as will using fresh cloves of garlic, but all that chopping is a lot of work.
Tomatoes and Paste: I think the secret to this sauce is using diced tomatoes and tomato Paste rather than canned tomato sauce, it results in a
thicker, richer sauce. You can experiment with the ratios of diced tomatoes to tomato paste to get your preferred consistency. There is nothing
wrong with plain generic diced tomatoes and tomato paste. I tried the kind seasoned with Garlic, Basil, and Italian Herbs a while back, and try to
mix at least a few cans of seasoned paste with the plain each time I make it.
Wine: Of course, the Wine is not absolutely essential, those who prefer an alcohol free sauce can easily substitute a like quantity of water. They
say the alcohol evaporates during cooking anyway, to each his or her own. I personally think it adds flavor. Any inexpensive red wine will do, I
like Merlot, but Chianti is probably better.
Lasagna: This Sauce is also wonderful in Lasagna, just layer with Lasagna Noodles, Ricotta Cheese, Sauce, Shredded Mozzarella, and Parmesan. I will
add my recipe at a later date.
Chili Being a Good Texan, I also have a recipe for chili, coincidentally it’s the same base as my Spaghetti Meat Sauce. Just substitute Bratwurst
for the Sausage, Cumin, Chili Powder, Paprika and Red Pepper for the Italian Seasonings, and a couple bottles of Shiner Bock for the Wine.
Hope you enjoy.