Spaghetti Sauce

posted by Chefshell 03-29-99 3:46 PM

Chefshell's Top Secret Spy Sauce

1-2 lbs. ground beef
1 lb. hot Italian sausage
1 large white onion, chopped
1 lb. portobello mushroooms, gills removed, sliced
2 cloves fresh minced garlic
1 bay leaf
1 tbsp. fresh basil, chopped fine
2 tsp. frsh oregano, chopped fine
2 tsp. fresh thyme, or 1 tsp. dried
1 cup dry red wine (Marlot or Cabarnet)
1 can tomato paste
1 large can (28 oz?) diced tomatoes in juice, good quality such as Pomi or Muir Glen
1 package fresh spinach, stems removed (optional)
salt, pepper, red pepper flakes to taste

Brown the meats and drain off all except about 2 tsp. fat. Add onion and mushrooms. Salt & pepper to taste. Saute over medium high heat until slightly golden, about 8-10 minutes.

Add tomato paste and let it cook for about 2 minutes, until you can really smell it. Add garlic and saute 1 minute. Add the wine and scrape up any bits from pan. Let wine cook, simmering about 5 minutes.

Add tomatoes and bay leaf and let simmer 20 minutes. Add the spinach, basil, oregano and thyme, salt, pepper, and red pepper flakes and let simmer another 5 to 10 minutes.

It is very basic and very good. I add more wine if I need it when I add the tomatoes (about 1/2 cup) and I will use about 1 tsp. extra of a good quality Italian seasoning when I can find one.

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