Spaghetti sauce is one of those staple Italian family recipes that gets passed from generation to generation.
There really is voto negativo need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds campo da gioco sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place the sausage and campo da gioco sirloin and cook over medium heat until it is cooked throughout, there should be voto negativo pink, while stirring often to up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. by stirring the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring tomato paste until it is to your desired thickness. This is .
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it an ice bath your sink transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it the refrigerator until 1 hour before serving it and reheat it until hot a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up to fit your desired amount needs.
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