Mama Mia Love Me Some Spaghetti Sauce!


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"Do you ever worry that you like something a little too much?"

Serves 8-10 | Prep Time 30 min | Cook Time 1-1 1/2 hours

Why I Love This Recipe

I guess it's pretty obvious that I love spaghetti. I just can't understand people who don't! This is the way I make spaghetti and depending on what's available in my fridge or freezer or pantry my spaghetti sauce can sometimes differ a bit in flavor, but it always tastes delicious!


Ingredients You'll Need

1 lb ground beef
3 Italian sausages
1 onion, diced
2 or 3 Tbsp olive oil
4-6 cloves garlic, minced or smashed with skin removed
8-10 large mushrooms, I use white but doesn't matter you can use brown
1 med or smallish zucchini, sliced thinly a little less than 1/4"
1/2 carrot, grated finely or chopped very small
1 large can diced or whole tomatoes
1 large can tomato sauce or 2 med
(can sub tomato paste and water)
1/2 cup sherry or red wine or a mixture of both
2 or 3 tsp oregano, depending on how much you like (I go with 3 maybe even more)
1 tsp basil
1/2 tsp thyme
1 tsp white or brown sugar
Black pepper to taste
Grated Parmesan for garnish


Directions

In a large skillet brown meats in 1 Tbsp of the olive oil. You can choose to use either/or both ground beef and italian sausage.


Chop onions and saute with the meat. When softened add minced garlic for a minute. Add tomatoes and grated carrot.


Add the herbs and sherry or wine to the mixture.


Add half of the sugar and test the taste before adding the full amount. Sugar melds the garlic and tomatoes. Your preference in taste is key so taste away and throw a pinch of this and a pinch of that as needed.


Let simmer while proceeding with next steps.


Peel, slice and saute mushrooms in 1 Tbsp olive oil using a very hot iron skillet, put the heat up fairly high. Keep mushrooms in one layer and don't stir much to let get quite brown on one side, once done add to sauce.


Using the same method in very hot skillet and 1 Tbsp olive oil put sliced zucchini into pan in one layer and let brown then flip to brown other side. Add to sauce.


Correct the seasoning or add sugar as needed. I find that there is already plenty of salt from using canned tomatoes and tomato sauce, but if you use tomato paste you may have to add some salt. Add pepper to taste.


Let the completed sauce simmer for at least another half an hour to blend all the flavors.


Serve over pasta of choice. I like spaghetti noodles. Garnish with parmesan.


Tips: Use fresh herbs where possible, when using dried a bit less may be needed. I made this batch in winter so the quantities I listed were dried although grown by me.
Also: if wine is not available you can substitute 1 Tbsp red wine vinegar to get that edge!
Any leftovers, I freeze and save for lasagne!


Pairs Well With

Garlic Toast and/or Garden Salad.


Questions, Comments & Reviews



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