Thick Spaghetti Sauce
Makes about 8 cups
This is not the quick and easy fresh tomato sauce for spaghetti. Rather, it is the type that simmers for several hours, becoming very thick and mellow. It is probably what most Americans think of when imagining Spaghetti sauce and is my version of an Italian Bolognese sauce. However, many of the spaghetti sauces I have tried turn out a bit watery (they look thick in the pot, but when placed on noodles, you end up with a small pool of water at the base of your spaghetti). In order to prevent this (especially since Jim really doesn’t like watery sauce), I developed this method to make it nice and thick. You could probably get the same results by cooking it all day long to boil off the excess water, but you really don’t need to take the time.
Heat the olive oil in a large Dutch oven or stock pot.
Add meats and brown, stirring well to break up the meat.
Add the tomatoes, sauce, and paste and stir well to incorporate.
Leave to simmer.
Pour the reserved liquid from the drained tomatoes into a sauce pan along with the red wine.
Simmer the sauce for 2 hours (from when it first started to simmer.
Serve over boiled spaghetti or your favorite pasta.
I really like my sauce made with beef (preferably short ribs), but since we’ve been in Europe there has been a mad cow scare and now it has appeared in the US. Therefore, we don’t eat much beef any longer and I have substituted ground turkey as it is easy and readily available (plus, lower in fat). You can use just about any type of meat you want.
The sauce freezes well, so I usually place 2 servings worth (a scant 1/2 cup) in zip-lock bags and freeze them laying flat. It makes them easy to stack in the freezer and requires minimal time to defrost before zapping in the microwave for a quick meal for 2.
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