Good Ole Spaghetti

Spaghetti

Spaghetti

Good Ole Spaghetti

 Okay, so your are thinking… spaghetti???  How gourmet can that be?  Doesn’t everyone already know how to make spaghetti? Maybe so, but I have a few “extra” ingredients that turns ordinary spaghetti sauce into spaghetti extraordinaire!  I am not a believer in doctoring up pre-made sauces and the ingredients here are usually found in everyones pantry (Maybe not the fresh herbs). I have been hesitant to post this recipe because I felt I may get some “flack” from people who may know more than I do about Italian cooking.  But when I thought about how much everyone LOVES this sauce…I thought… why not?  The original recipe came from my sweet mother in law, Mary.  I still have her hand written copy and will cherish it forever.  I have made some major changes from the original but three ingredients remain the same and are what give this sauce its great flavor…ketchup, yellow mustard, and worcestershire sauce. So here goes…  I am laying it out there and if anyone says anything…  Well…just try it!

 Ingredients Lists:

Olive oil spray

1 1/2 lbs. ground sirloin

1 1/2 lbs. ground sweet Italian sausage

1/4 cup olive oil

1 lg. onion, chopped

1 lg. bellpepper, chopped

3 stalks celery, chopped

5 cloves of garlic, chopped fine

1/2 cup of red wine

4 – 28 oz. cans of whole tomatoes, drained (reserve liquid) and hand crushed

1 tsp kosher salt (or more)

1 tsp coarse ground black pepper

1 TBS garlic powder

1 TBS onion powder

1 TBS dried oregano

1 TBS dried basil

1 TBS dried thyme

2 – 4 chicken bullion cubes (Start out with 2.  You can always add more)

1/2 cup ketchup

2 TBS yellow mustard

2 TBS worcestershire sauce

2 TBS tomato paste

4 bay leaves

1 bouquet garni of 1 sprig of rosemary, 3 sprigs fresh oregano, 3 sprigs fresh thyme

(to make this, just tie all of the fresh herbs together with kitchen twine)

1 box spaghetti pasta cooked according to package directions

Fresh grated parmesan cheese

Fresh parsley, hand torn into small pieces

 

Cooking instructions:

Spray a large skillet with olive oil spray.  Heat the skillet over medium/high heat.  Add the sirloin and sausage to the skillet and let it brown.  You want to break the meats apart so that the two are blended.  When the meats are thoroughly cooked (about 10 minutes), drain in a colander until ready to use.

In a medium stock pot, heat the olive oil over high heat.  Add the onion, bell pepper and celery and saute for about 2 minutes over the high heat.  Reduce the heat to medium/high and saute another 3 – 4 minutes or until the onions start to turn golden.  Add the garlic and continue to saute for another minute, stirring constantly so the garlic doesn’t burn.  Pour in the red wine. Let this go for about 30 – 40 seconds.  Add the browned sirloin and sausage along with the crushed tomatoes.  Just a note here about why I hand crush… So far I have not found a can of already crushed tomatoes that isn’t soupy.    Hand crushing only takes a few extra minutes and you actually get bits of chunky tomatoes in the sauce.  Just a warning though,  the tomatoes will “squirt” juice and seeds out all over the place so put the bowl of tomatoes down in the sink before you start crushing them.  I learned this the hard way!  Also, be sure and put them in a large enough bowl that will contain the tomatoes as well as the liquid you will get from crushing them. So, having said that, lets finish the spaghetti sauce.  Add 1- 28 ounce can of the reserved liquid from the tomatoes.  Add in the next 12 ingredients.  Get everything blended and bring the sauce to a slow boil.  Once it comes to a boil, reduce the heat to medium.  Toss in the bay leaves and the bouquet garni.  Give it a taste and see if you need to adjust any of the seasonings.  I usually add another bullion cube or two here.  Let the sauce simmer for 35- 40 minutes.  Stir it frequently.  The sauce should be somewhat thickened at this point.  Remove the bay leaves and the bouquet garni.  Serve the sauce over the spaghetti pasta and top with some freshly grated parmesan cheese and fresh parsley.  A simple garden salad and a big piece of garlic toast made with fresh french bread is all you need to complete a wonderful meal!!!

 Enjoy!!!

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