Month: January 2012

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Watch Chef Debee making Red Sauce on YouTube

Enjoy this homemade spaghetti sauce that you can freeze afterwards in quart sizes and always have that homemade flavor every time you cook a box of pasta

Ingredients

Sauce
6 Italian sausage links (cut into 2-3 pieces)
3 bay leaves
2 large onions chopped
3/4 red wine of choice (including sherry or Marsala)
1 can  (28 ounce) tomato puree
2 cans (28 ounces) tomatoes crushed
1 can (16 ounce) tomato paste
2 1/4 cans (28 ounce) water
5 tablespoons basil crushed
3 tablespoons oregano crushed
2 tablespoons parsley crushed
2 teaspoons salt
1 teaspoon pepper
2-3 good dashes cinnamon
2-3 dashes nutmeg
cayenne if desired

Meatballs
2 pounds Ground Beef (90% lean)
2 eggs
1 cup Pecorino/Romano grated cheese
1/4 cup Panko bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
3 tablespoons parsley crushed
4 tablespoons basil crushed
2 tablespoons oregano crushed

Directions

Sauce
1.  In large saucepan, add 4 tablespoons olive oil and heat on medium-high and add the cut
sausage links and bay leaves and brown until golden, about 5 minutes
2.  Add chopped onion and wine and cover simmering 45-60 minutes until onions are melted
3.  Add the basil, parsley, and oregano and simmer the last 5 minutes
4.  Add all the cans of tomatoes, puree and paste and water
5.  Add salt and pepper and cinnamon and bring to a boil and then add the meatballs, one at
a time.
6.  Simmer pot with lid partially off for about 2 hours

Meatballs
1.  Combine all ingredients except meat and mix altogether
2.  Add the meat and mix well with hands
3.  Form into about 25 balls

* My mom never used oregano and maybe not the quantity of herbs that I use and we never use sugar

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