Spaghetti with Garlicky Marsala Sauce

My favorite meal is spaghetti.  For me, the time preparing an all-day simmering sauce is time well spent.  This version is different from my typical sauce due to the addition of Marsala.

Marsala wine is a fortified wine made in Sicily.  It adds a rich, nutty flavor that paired well with the fennel and mushrooms incorporated in the sauce.

1 lb. ground chuck

1 lb. sweet Italian sausage

1/2 - 3/4 cup Marsala wine

1 T. olive oil

1 large yellow onion, chopped

1 large green bell pepper, seeded and chopped

8 oz. baby Bella mushrooms, chopped

1 heaping T. minced garlic

2 T. dried Italian seasoning

1 t. fennel seeds, crushed

28 oz. can petite diced tomatoes

14.5 oz. can petite diced tomatoes

14.5 tomato sauce

6 oz. tomato paste

12 oz. beef stock

1/2 t. sugar

1 Parmesan cheese rind (optional, but it's incredible!)

salt and black pepper to taste

1 T. chopped fresh parsley

1 T. chopped fresh oregano

1 T. chopped fresh basil

In a large Dutch oven, over medium heat, brown ground chuck, and Italian sausage, breaking it up with a wooden spoon.  Allow the meat to brown well until there is slight sticking on the bottom of the pot.  Pour in the Marsala, bring it to a boil, and scrape all the browned bits off the bottom of the pan.  Lower heat to a simmer.

In a large skillet, over medium heat, add olive oil, onions, peppers, mushroom, and garlic and cook, frequently stirring, until vegetables soften, 5-7 minutes.  Add Italian seasoning and fennel seeds. Stir well and then add to the Dutch oven along with the browned meat and Marsala.

Add in tomatoes, beef stock, and sugar.  Bring to a boil.  Then lower to a gentle simmer over the lowest heat.  

When I finish with a block of Parmesan cheese, I drop the rind into a bag and keep it in the freezer.  When I'm making a sauce like this, I'll add a rind or two, depending on the amount I'm making and let it cook down and soften while the sauce simmers.  Before serving, remove whatever is left of the rind.

During the last 15 - 20 minutes of simmering, add the chopped herbs and taste.  Add salt and pepper as needed.

Serve over spaghetti or your favorite pasta.  Top with grated Parmesan cheese.  This sauce also freezes beautifully.  Make a big pot and freeze in quart size containers.  You'll be glad you did!

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