Homemade spaghetti sauce

[ReadWriteLearnLove]

When I was a kid, my grandpa used to occasionally host spaghetti dinners at his house. I remember huge pots of sauce, sausages, meatballs, and never-ending bowls of pasta and baskets of garlic bread and tons of people gathered around my grandparents' huge farmhouse table. I have yet to find the perfect sauce that reminds me of my grandpa's. Does anyone have a tried-and-true, authentic, delicious spaghetti sauce recipe they'd be willing to share?

 

[GadgetGuy]

Ask, and you shall receive, my friend!!

Spaghetti Bolognaise
Ingredients;
1 cup each chopped; Onions. Celery, Green pepper & carrots.
5 cloves garlic, chopped..
3 T oil.
1/2 stick butter (reserving half of it).
1/2lb ground beef.
1/2lb ground pork.
1/2lb ground veal.
1 meium can stewed tomatoes.
3 medium cans tomato puree.
2 medium cans tomato paste.
1/4 cup sugar.
1 cup water.
2 tsp mustard.
3/4 cup Chabali or Burgundy wine.
1tsp each - Dried herbs;Oregano. Basil, Parsley & Thyme.
2 bay leaves.
3/4 tsp ground black pepper.
1 tsp salt.
1 tsp seasoned salt.
1/2 tsp Cajiun seasoning or chyanne red pepper.
3/4 cup grated or shredded parm cheese.
1lb spaghetti.
Large pot of boiling salted water.
1 - 1-1/2 cups milk, half & half or heavy cream.


Directions;
In 5-qt Dutch Oven, over medium-high heat, heat oil and butter just until hot.
Add weggie mixture and chopped garlic. Mix thorougly to coat with oil / butter. Cover and let mixture sweat as it cooks for about 12 minutes.

Add all three ground meats. Stir and scramble until brown. Add tomatoe products, sugar, water and wine. Add mustard, dried herbs, seasonings, bay leaf and grated cheese. Stir mixture until well blended. Add reserved half of butter.

Bring mixture to a gentle simmer. Maintain that low simmer and cook sauce for at least 3 to 4 hours. Do NOT cook above the gentle simmer, or sauce will start to stick & burn at the bottom of pot!!

Meanwhile, add speghetti to boiling salted water. Keep spaghetti separated by constant stirring until all of it is submerged completely in the hot water. Boil to desired tenderness. Drain in a colander. Does NOT rinse pasta. Sauce has to stick to it.

When sauce is done, add milk or cream to it. This has to be the last liquid added, to keep milk from curdling or breaking. Adjust seasonings if needed or desired.

In large bowl or pot, combine both the spaghetti and meat sauce. Garnish with chopped parsley. Enjoy!!

Make about 12 servings.


VARIATIONS;

If desired, you can make seasoned meatballs in place of the ground meat, or add Italian sausage to the sauce, or both.
Attached Images

Mod Edit: formatting

 

[Mockingbird]

I am so making this recipe, maybe without the meat though. I have tried for so long to make a good sauce. My friends mom used to make this sauce that was to die for. I have tried to make sauce with fresh tomatoes, and canned both. I just can not seem to get it to the point that I remember her mom's to be, mine tastes a bit sweet usually. I I use the cooking wine, (Goya Golden cooking wine) I tried the white wine and the burgundy but they seemed sweet to are you using table wine? Is there a certain brand perhaps? I also see another mistake I make, I added the cooking wine right to the veggie mixture before adding the tomato, that might make a difference.

I have no recipe that uses milk or cream, maybe that is the missing element? Now does the milk have to be room temperature or doesn't it not matter?

I am going to try this just like you did it this weekend, I am very excited I love sauce! THANK YOU!

 

[GadgetGuy]

You can add the milk or cream cold.
I you are a vegetarian, you can use eggplant, zucchini & summer squash cubed in small pieces in place of the ground meat.