ZESTY SPAGHETTI SAUCE WITH SAUSAGE
This is a variation of my Grandmother's beloved sauce recipe that adds a bit more flavor to boring spaghetti. Don't let the number of ingredients fool you, it's VERY easy to make. This yields about 2 gallons of sauce, so plan to use it as a OAMC recipe or cut it in half. It freezes well and makes a great sauce for lasagna, baked rigatoni, or served over spaghetti squash. I use a store-bought canned sauce for the base to save time, but you can use your own if you'd prefer. To make a Southwest version, substitute the stewed tomatoes with a jar of salsa, and add a can of corn and a can of black beans. This sauce depends on the sausage for most of its flavor, so it would probably not make a good vegetarian version, but if anyone comes up with something, let me know!
Provided by Faux Chef Lael
Categories Pork
Time 2h30m
Yield 2 gallons, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- In two separate skillets or pots, brown the sausage and ground beef, and break into bite-sized chunks. Do not brown sausage and beef in the same skillet, or all the meat will taste like sausage. Drain grease well, then combine into a large stew pot and set aside.
- While the meat is browning, chop all veggies into coarse pieces. Add to stew pot with all other ingredients except the parmesan cheese.
- Simmer sauce over medium heat, stirring occasionally, for about 2 hours or until celery is tender. I recommend covering the pot with splatter guard to prevent splatter, but do not use a lid as the steam needs to escape.
- In last 10 minutes of cooking, remove bay leaf, stir in the parmesan cheese to thicken the sauce. Use more or less to desired thickness.
Nutrition Facts : Calories 318.7, Fat 17.4, SaturatedFat 6.2, Cholesterol 57, Sodium 963.9, Carbohydrate 22.8, Fiber 4.4, Sugar 13.5, Protein 18.4
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