Fall is quickly coming upon us and I was in the mood for a big pot of spaghetti. Changed my basic recipe up a little bit and this version was just as delicious.
1 1/2 lb. ground chuck
1 lb. Jimmy Dean sausage crumbles
1/2 cup red wine
2 T. olive oil
1 T. butter
2 yellow onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 large cans crushed tomatoes
2 small cans tomato paste with basil and oregano
1 cup water
2 cans diced tomatoes
1/2 cup Tones Italian seasoning
1 t. red pepper flakes
sea salt and freshly ground black pepper to taste
1/4 cup minced parsley
In a large Dutch oven (I used my 9 1/2 quart Le Creuset Dutch oven), brown ground chuck. Drain fat and return to Dutch oven. Add sausage crumbles (they're precooked!) and mix in with ground chuck. Let cook for a few minutes until you have some nice browned bits on the bottom of the pot. Deglaze with the wine and cook until most of it evaporates.
While the meat is browning, heat the olive oil and butter over medium heat in a large skillet. Saute the onions and peppers until softened, about 5 minutes or so. Add garlic and cook for another minute. Remove from heat.
Add the crushed tomatoes, tomato paste, water and diced tomatoes to the Dutch oven. Stir to combine and then add the onions/peppers/garlic.
Stir in the Italian seasoning, salt and pepper and parsley.
Bring to a boil and then reduce to a simmer. Let simmer for a few hours. Serve over cooked noodles and top with grated Parmesan.
1/2 cup red wine
2 T. olive oil
1 T. butter
2 yellow onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 large cans crushed tomatoes
2 small cans tomato paste with basil and oregano
1 cup water
2 cans diced tomatoes
1/2 cup Tones Italian seasoning
1 t. red pepper flakes
sea salt and freshly ground black pepper to taste
1/4 cup minced parsley
In a large Dutch oven (I used my 9 1/2 quart Le Creuset Dutch oven), brown ground chuck. Drain fat and return to Dutch oven. Add sausage crumbles (they're precooked!) and mix in with ground chuck. Let cook for a few minutes until you have some nice browned bits on the bottom of the pot. Deglaze with the wine and cook until most of it evaporates.
While the meat is browning, heat the olive oil and butter over medium heat in a large skillet. Saute the onions and peppers until softened, about 5 minutes or so. Add garlic and cook for another minute. Remove from heat.
Add the crushed tomatoes, tomato paste, water and diced tomatoes to the Dutch oven. Stir to combine and then add the onions/peppers/garlic.
Stir in the Italian seasoning, salt and pepper and parsley.
Bring to a boil and then reduce to a simmer. Let simmer for a few hours. Serve over cooked noodles and top with grated Parmesan.
Only way it could sound better is fresh tomatoes and herbs from the garden. Or at least tomatoes put up from last years garden! I put up a few hundred lbs of tomatoes every year mostly for making my own sauce. Homemade is always better!
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