Family Night Spaghetti Sauce
This tomato sauce recipe is a tribute to Fussell Family Spaghetti Nights. Ground beef plus sausage add richess. Duplin Bugundy or the Heritage Club exclusive red wine, 45, crafted in honor of Duplin's 45th year, add a hint of sweetness. Feel free to add bell peppers and mushrooms for a chunky sauce.
Ingredients:
- 3 tablespoons olive oil
- 2 pounds lean ground beef
- 1 pound bulk Italian pork sausage
- 1 large yellow onion, finely chopped (see cook's note)
- 4 large cloves garlic, minced
- 4 tablespoons dried basil
- 2 teaspoons dried oregano
- Salt and pepper
- ½ cup Duplin Burgundy or Duplin 45
- Two 28-ounce cans crushed tomatoes
- One 28-ounce can tomato puree
Directions:
- Cook's note: For a chunky, homestyle sauce, use 2 chopped onions, 2 chopped red bell peppers and 2 cups sliced, sauteed mushrooms. Instructions below.
- Place a large saucepot over medium heat. When pot is hot, add olive oil. When oil has heated a bit, add the ground beef and Italian pork sausage, breaking it up with a large spoon. Cook and crumble the meat until it is browned.
- Season the meat with salt and then add the onion (plus bell peppers if using) and garlic to the meat mixture. Sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil, and dried oregano.
- Stir in the red wine and let simmer for about 1 minute, until wine has mostly evaporated.
- Add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Season with salt and pepper, to taste. Bring to a simmer.
- Reduce the heat to the lowest simmer possible. Place a lid slightly ajar on the pot. Simmer sauce for 2 to 3 hours, stirring occasionally. If using mushrooms, add them to the pot during the last hour of cooking.
- Makes 8-10 servings.
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