This is an Add On recipe to "beef up" commercial Spaghetti Sauce for a crowd.
1. Chop Onions and Garlic, prepare Mushrooms.
2. Put 4 tablespoons of the Olive Oil into a large sauce kettle. Turn on heat to medium, and add Onions, Garlic, and Mushrooms. Sauté until onions are translucent and mushrooms are soft.
3. Add 3 jars of prepared red spaghetti sauce or equivalent of home-made sauce. Pour 1 cup red wine into the empty jars and swirl to pick up wasted sauce. Add diced tomatoes. Transfer to sauce kettle. Simmer on Medium while completing the following steps.
4. Add Balsamic Vinegar, Paprika, Italian Seasonings, Salt, Pepper, Parmesan and Bay Leaves. Stir thoroughly.
5. In a large pan, add 1 tablespoon olive oil. Break up Italian Hot Sausage and fry it until no red shows. Cooking in a pan with a vented cover improves all the steps that follow.
6. Use a slotted spoon to transfer the cooked Sausage to the Sauce Kettle. Mix thoroughly.
7. Crumble 3 lbs of Ground Beef in the same large pan with the sausage drippings still in it. Cook until no red shows.
8. Use a slotted spoon to transfer the cooked Beef to the Sauce Kettle. Mix thoroughly.
9. In the sausage/beef drippings, cook Italian Sausage (Mild or Hot) until interior temperature is 160 degrees. Remove and let cool on a cutting board.
10. When these have cooled, cut the sausages into medalion slices and use slotted spoon to add to sauce. Mix thoroughly.
11. Raise the heat slightly on the sauce kettle to blend all ingredients, and then reduce to very low heat to simmer. Let simmer for as long as you wish. Give it at least an hour.
12. When you are ready to eat, in another large kettle, boil water to cover 2 lbs of spaghetti. Add salt and olive oil to the water if you wish, to help with the boiling.
13. As soon as the water is at full boil, drop 2 lbs of spaghetti into the water, and cook according to directions on the package (usually 11 minutes or so). Test for Al Dente, and then pour into a colander, and return to kettle.
14. Serve spaghetti in bowls topped with the sauce. Add grated Parmesan to taste.
Serves a Crowd!
You can spice this recipe up with Cayenne Pepper or other hot agents, to taste. I make mine as above, and provide hot additives for guests to use as they wish. You can also add sectioned sausages in casings for more meat (as you can see in the photo)
This is a down-home American "add-on" recipe. Vary it as you like!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 483 | ||
Calories from Fat: 233 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 82.7mg | 25 % | |
Sodium 394.8mg | 14 % | |
Potassium 433.3mg | 11 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 33.6g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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