Friday, May 15, 2015

Susan's Sensational Spaghetti Sauce.

     This recipe is on my page, "RECIPES".  (Over on the right, click on the recipe box).  Even though it's Spring, last night was a cool night and this is what was called  for.  The result prompted me to 'share the love', again.
     During my first hiatus from the restaurant world, I came up with the idea to create some recipes created by me for my family.   I researched other recipes, added a little of this, and that; went "bleck!" a few times; and played until I created what I thought was yummy.  It was then committed to an index card and submitted to the above recipe box.  This spaghetti sauce is one of those recipes.   There are lots of great sauce recipes, but this is the one that screams out to me, "Alla famiglia!"  It makes about 6 quarts, and is great to freeze for a great meal down the road.  Also makes for some phenomenal bruschetta on crusty bread topped with either fresh mozzarella or Parmigiano  Reggiano.

SUSAN'S SENSATIONAL SPAGHETTI SAUCE


1.5 lb. of ground mild Italian sausage AND 1lb. of ground beef

3 sweet onions (2" in diameter) diced
6-whole head of garlic minced
1tsp salt and ground pepper to taste
1 tsp EACH of dried oregano, dried basil, and crushed fennel seed
1/2 tsp of crushed red pepper  
 Cook meat in large pot till cooked, add onions and garlic, cook till tender

Add: 28 oz of diced or petit diced tomatoes

         28 oz of crushed tomatoes
           2 bay leaves
           6 oz can of tomato paste
           12 oz chopped fresh mushrooms
           2 TBLSP of white sugar 
          1 cup of good red wine (I like Red Zinfandel, Chianti, or Sangiovese)
            
Heat till boiling, then simmer for as long as you can.  At the very least, an hour but you will be justly rewarded for longer.  Up to 6 hours if you can, but not everyone has that luxury.  If you have a blender stick, a few jots of that helps if you don't have the time to let things come together in the "old country" way.  Adjust seasoning to taste.  Add crushed red pepper flakes, or Tobasco for more heat.
If you have any Parmigiano Reggiano rinds left over, add them to the pot before boiling.  Garnish with grated or shaved Parmigiano Reggiano.      Buon Appetito!