CHEF LYLE'S HOMEMADE SPAGHETTI SAUCE

Chef Lyle's Homemade Spaghetti Sauce image

This is my Grandmothers Recipe with a Chef's Improvements and makes a lot of sauce. I feed three families from a batch and have extra left over to can or freeze. It is time consuming but well worth the time. Freezes well Chefs Tip: I know fresh herbs are expensive if you do not have a herb garden but the taste is well worth the expense, and so to save money and so that you do not throw out the leftover herbs when buying them from your grocer, Place herbs on a aluminum foil covered baking sheet and place in oven on its lowest settings for about 12 hours thus drying the herbs then clean and discard the stems and place them in individually marked Ziploc baggies roiling out the air before sealing and use within 6 months.

Provided by Chef Lyle

Categories Sauces

Time 4h45m

Yield 10 quarts

Number Of Ingredients 24

Ingredients

1 lb ground beef round
1 lb ground pork
1 lb Italian sausage
2 large onions, chopped
6 large garlic cloves, pressed
2 carrots
2 stalks celery
3 tablespoons capers, rinsed and drained
2 1/2 lbs roma tomatoes, diced
4 fresh portabella mushrooms, coarsley chopped
2 (28 ounce) cans whole canned tomatoes
2 ounces olive oil
18 ounces hunts tomato paste
96 ounces water
2 cups dry red wine
6 tablespoons parmesan cheese
1 1/2 tablespoons kosher salt
6 leaves fresh basil chiffonade, . (To chiffonade Smaller leaves, such as basil, they can be stacked, then rolled and sliced across the ) or 1 tablespoon dried basil
1 tablespoon fresh oregano
1 teaspoon fresh ground black pepper
1/4 cup sherry wine vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 1/2 teaspoons italian seasoning

Steps:

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add 1/2 cup of the wine to the tomatoes and cook for 2 to 3 more minutes over medium heat, and set aside.
In a large 10 quart saucepan over medium heat, sauté the ground beef, pork and sausage until browned.
Remove from pan and set aside.
Drain off excess fat reserving approximately 2 tablespoons.
Add back the meat,tomatoes and remaining ingredients and reserved fat and stir until smooth. Simmer for 3 to 4 hours on low heat, stirring often to prevent scorching.
Add more water as needed to thin sauce and adjust seasonings to taste.
Meat is used mostly to flavor the sauce so if desired you will need more for future meals.