Slow-Cooked Spaghetti Sauce with Meat
Description
This spaghetti sauce recipe is a labor of love, taking the better part of a day to develop its rich, robust flavors. It’s perfect for making a large batch to enjoy throughout the year. Whether you’re planning a hearty family dinner or prepping meals for busy days, this sauce is worth the effort. The slow cooking process allows the flavors to meld beautifully, creating a sauce that’s deeply satisfying and perfect for freezing. I often double the recipe to make about 4 gallons at once, which I store in 1-quart Ziploc bags for convenience. 🌟🍝
Ingredients
For the Sauce:
- 1 can condensed beef broth
- 2 large onions, finely chopped
- 2 to 4 cloves garlic, minced
- 2 green bell peppers, diced
- 5 ripe Roma tomatoes, chopped
- 4 cups tomato sauce
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup white wine
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 2 pounds lean ground beef
- 1 teaspoon salt
- 1 teaspoon garlic granules
- 1 teaspoon MSG (optional)
For the Meatballs:
- 1 1/2 pounds ground beef
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon MSG (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs (adjust as needed for firmness)
For the Sausages and Mushrooms:
- 1 pound sweet Italian sausage links
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 cups mushrooms, sliced
- 1/2 cup dry red wine
- 1/4 cup white wine
Additional:
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup tomato juice
- Parmesan cheese, freshly grated, for serving
Instructions
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Prepare the Bouillon Mixture:
- In a small saucepan, combine the condensed beef broth with the reserved tomato skins and juice.
- Bring to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally and mashing the pulp against the side of the pan.
- Reserve this mixture for later use.
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Cook the Base Vegetables:
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat.
- Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent.
- Stir in the diced green bell peppers and continue cooking until the onions begin to brown slightly.
-
Combine Ingredients:
- In a large pot, combine the chopped Roma tomatoes with the onion and pepper mixture.
- Strain the bouillon mixture into the pot, pressing on the pulp to maximize the liquid and discard the pulp.
- Stir in the tomato sauce, tomato paste, dry red wine, and white wine.
- Add the dried oregano, fennel seeds, anise seeds, sugar, cayenne pepper, and freshly ground black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer, stirring regularly to prevent sticking and burning.
-
Cook the Ground Beef:
- In a large skillet over medium heat, cook 2 pounds of ground beef, breaking it into small pieces as it cooks.
- Season with salt, pepper, granulated garlic, and optional MSG.
- Cook until the beef is browned and crumbly, then drain any excess grease.
- Add the browned beef to the tomato mixture.
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Prepare the Meatballs:
- In a large bowl, mix together 1 1/2 pounds of ground beef with the egg, finely chopped onion, minced garlic, Italian seasoning, MSG (if using), salt, and pepper.
- Gradually add breadcrumbs to achieve a firm consistency.
- Form the mixture into 3/4-inch meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over high heat.
- Add half of the meatballs and cook until they are well browned.
- Remove and reserve the meatballs. Repeat with the remaining meatballs.
-
Cook the Sausages:
- Pierce the skins of the Italian sausages with a sharp fork.
- Place them in the skillet with about 1/2 inch of water and simmer over medium heat for about 10 minutes to render excess grease, turning occasionally.
- Drain the water, return the pan to heat, and continue cooking the sausages until the skins are browned.
- Remove from heat and let them cool slightly. Slice each sausage into 1/4-inch slices and return to the pan to brown over medium-high heat.
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Cook the Mushrooms:
- In a separate skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter until sizzling.
- Add the sliced mushrooms and toss to coat with the butter.
- Sauté over medium heat until the mushrooms start releasing their juices.
- Pour in 1/2 cup of dry red wine and simmer for about 5 minutes, scraping the bottom of the pan to deglaze.
- Remove from heat and reserve.
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Combine Everything:
- After the tomato mixture has simmered for about 1 hour, add the meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to the pot.
- Continue cooking for another 15 minutes.
- Adjust the seasoning, adding more Italian seasoning, sugar, salt, and pepper as needed.
- If the sauce is too thick, thin it with additional tomato juice or wine. If too thin, continue cooking uncovered until the desired consistency is reached.
- Cover and cook for an additional hour, stirring regularly to ensure the sauce does not stick or burn.
- Skim off any grease that rises to the surface, discarding it if necessary.
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Serve:
- Toss 2 to 3 cups of the sauce with hot pasta that has been cooked until al dente.
- Divide into serving portions and top each portion with about 1 cup of additional sauce.
- Serve with freshly grated Parmesan cheese on the side.
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Storage:
- Although this recipe makes a large quantity, it’s worth preparing the full batch. The sauce freezes exceptionally well in 1-quart Ziploc bags.
- Store in the freezer for 6 to 8 months. It often tastes even better after aging. If desired, and if you have a big enough pot, you can double the recipe and pack it into freezer bags for convenience.
Enjoy this deeply flavorful spaghetti sauce with your favorite pasta, and savor the delicious results of your culinary efforts! 🍝🍷
