“In the mid-'70s, every single bottle of Duplin Wine had to be hand labeled. And like stamps used to be, our wine labels had to be licked. These labels were a lot bigger than stamps! And after licking about 20 something labels, I learned you’d start feeling a little funny. I liked it! So, I always volunteered to be the ‘label licker.’”
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.
Spaghetti Night Sauce
3 tablespoons olive oil
2 pounds lean ground beef
1 pound bulk Italian pork sausage
1 large yellow onion, finely chopped
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
1. 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.
2. Season the meat with salt and then add the onion 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.
3. Stir in the red wine and let simmer for about 1 minute, until wine has mostly evaporated.
4. Add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Season with salt and pepper, to taste. Bring to a simmer.
5. Reduce the heat to the lowest simmer possible, and place a lid slightly ajar on the pot. Simmer sauce for 2 to 3 hours, stirring occasionally.
6. Serve over spaghetti.
Makes about 3½ quarts.