Friday, February 8, 2008

Molly's Spaghetti Sauce

I always serve the spaghetti sauce in a large bowl separate from the noodles when we're having spaghetti for dinner. I also use this sauce for other things.

1/2 big onion, chopped
1 carrot, chopped fine (optional)
1 celery stalk, chopped fine (very optional)
olive oil for frying

4 little cloves garlic, chopped fine
1 tablespoon good chili powder (more or less)

1 pound lean ground beef
1/2 - 3/4 pound Italian sausage (optional)
1/4 teaspoon ground cloves (optional)
1/3 teaspoon ground cinnamon (optional)
1 teaspoon salt, more as needed
a nice big lot of freshly ground pepper
1/8-1/4 teaspoon cayenne pepper (optional, but this adds a great kick)

1-2 cup(s) red wine - any kind you like
35 oz. can of real Italian tomatoes (San Marzano) or 3 cans of regular tomatoes of some sort, mushed in blender (children hate chunks of tomato)
6 oz. can of tomato paste
3 tablespoons brown sugar, more if needed
2-3 tablespoons dried basil (more if desired)
1 teaspoon freshly mortared Italian seasonings

In a Dutch oven (5 quart pot) fry up the onion, carrots, and celery.

In a frying pan put a tablespoon of olive oil and cook up the meat. Add the salt, pepper, and desired spices after it's fried up some and you've removed excess fat. Using a slotted spoon add the meat to the veggies, then add the garlic and chili powder and cayenne and fried for a minute. Add the wine, brown sugar and herbs.

When the wine is no longer red add the tomatoes and tomato paste. Heat up and taste for seasoning. Add salt and pepper if needed. If too thick add some water. Let simmer for at least 15 minutes.  

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