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italian essentials: meaty spaghetti sauce

(2 ratings)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This recipe is a combination of sauces I have made for many long years, plus what I had lying about in my cupboards. It is spicy, but not “hot” spicy. Of course, if you like spicy, you could always add more red pepper flakes, and white pepper. This is the kind of thing I like to make, when I do not want to rush through the process… You have heard the expression; The Journey is the Reward? Well, in this case, the journey and the destination are both the rewards. Oh, just to let you know, the smells that fill your kitchen are divine. So, you ready... Let's get into the kitchen.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For italian essentials: meaty spaghetti sauce

  • PLAN/PURCHASE
  • MEAT AND VEGGIES
  • 2 Tbsp
    oil, extra virgin variety
  • 1/2 lb
    ground italian sausage
  • 1/2 lb
    ground beef, lean variety
  • 1 md
    yellow onion, chopped
  • 2 - 3 clove
    garlic minced
  • 1 md
    red/green bell pepper, seeded, and diced
  • DRY INGREDIENTS
  • 1 tsp
    dried basil
  • 1 tsp
    dried rosemary
  • 1 tsp
    dried oregano
  • 1 tsp
    granulated sugar
  • 1 tsp
    dried parsley flakes
  • 1 Tbsp
    dehydrated onions
  • crushed red pepper flakes, to taste
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • WET INGREDIENTS
  • 2 Tbsp
    tomato paste
  • 8 oz
    tomato sauce, 1 can
  • 14 oz
    diced tomatoes, 1 can, with juice
  • 1 c
    beef stock, not broth
  • sliced green or black olives, for topping
  • parmesan cheese, for topping
  • crusty bread or dinner rolls, for serving

How To Make italian essentials: meaty spaghetti sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a good pot that is large enough to hold all of the ingredients.
  • 3
    This recipe is cooked low-and-slow; no high heat. This technique will give the flavors time to blend together into a yummy sauce.
  • 4
    You can freeze this recipe for use later, and I would suggest using portion-sized freezer bags.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the olive oil to a pot over medium to medium low heat. Then, toss in the onions, garlic, beef, and sausage, then sprinkle with a bit of salt and pepper.
  • 7
    Cook until the meat browns, and the onions soften, but not burn, about 15 minutes.
  • 8
    If the pan has a bit too much grease, drain it off before continuing to the next step.
  • 9
    Add the diced bell pepper.
  • 10
    Cook, while stirring, until they begin to soften, about 5 – 7 minutes.
  • 11
    Add the tomato paste, and all the dry ingredients, then stir for about 2 minutes.
  • 12
    Add the remainder of the wet ingredients and stir to combine.
  • 13
    Turn the heat down to barely a simmer and allow to cook, stirring occasionally, for an additional 90 minutes.
  • 14
    If it gets too thick, add a bit more beef stock.
  • 15
    PLATE/PRESENT
  • So yummy
    16
    Serve over your favorite pasta, with a sprinkling of freshly grated parmesan, and a few sliced olives. Enjoy.
  • Stud Muffin
    17
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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