Best Darn Spaghetti Sauce

I have tried many meat sauces over the years but I always go back to this one. I usually double this recipe and freeze for later use. You can never, ever, ever have too much spaghetti sauce in the freezer. You can use it as the base to make lasagna or chili. At this time of year I usually use fresh tomatoes instead of canned dice tomatoes. It gives the sauce a fresher taste.


Ingredients:
1 tablespoon olive oil
2 cups onion, chopped
6 cloves garlic, finely chopped
1 pound (500 grams) hamburger (lean)
1/2 pound (250 grams) Italian sausage
1 green pepper, coarsely chopped
16 ounces or 3 - 156 ml. cans tomato paste
1 teaspoon kosher salt
2 teaspoons black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 14 oz. (398 ml)can Italian-style diced tomatoes or 1-2 cups fresh tomatoes seeded and chopped
1 - 2 28-oz.(798 ml) cans crushed tomatoes
1 carton fresh mushrooms chopped(optional)
1 cup beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
1 cup Parmesan cheese
2 tablespoons fresh chopped parsley

Instructions:
Heat olive oil over medium high heat. Add onions and garlic and sauté until translucent and slightly browned. Add beef & italian sausage and cook until no red is showing. Drain slightly. Add the green pepper and mushrooms to the beef mixture and continue cooking for another 15 minutes. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar. (if using fresh tomatoes you can either add them chopped or puree using an immersion blender. Stir until combined and add the bay leaves.


Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar and Parmesan cheese. Garnish with fresh parsley.

Link to Recipe: Best Darn Spaghetti Sauce

1. 

   Heat olive oil over medium high heat. Add onions and garlic - saute until translucent.

   

   Add beef & Italian sausage.

   

   Cook until no red is showing and drain slightly.

   

   Add mushrooms and green pepper and continue to cook for about 10-15 minutes.

   

   Add tomato paste and incorporate well.

   

   Add spices and cook for 1 minute, stirring until combined

   

   Add tomatoes, beef broth and sugar.

   

   Stir until combined and add the bay leaves

   

   Add crushed tomatoes. If you prefer the sauce thicker only add one can.

   

   Simmer over low heat for 1 hour.

   

   Fifteen minutes before serving add the Balsamic Vinegar.

   

   And Parmesan cheese and garnish with fresh chopped parsley.