A family favorite that can be made meat optional.

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Name: Mommika’s Spaghetti Meat Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large brown onion peeled and chopped; 1 pound Ground beef; 3 cloves Fresh garlic, peeled minced; 2 Bay leaves whole or ground; 1 teaspoon fennel seeds; 1 teaspoon celery seed (or 2 stalks celery, chopped); 1 teaspoon dried red peppers crushed; 1 tablespoon Italian seasoning; 1 6 ounce Tomato paste; 1 15 ounce Tomato sauce; 2 14.5 ounce each Diced Tomatoes (larger is OK); 1/2 cup quality Red Wine; 1 cup Chicken Stock or water; 1 15 ounce Black olives sliced; 1/4 teaspoon Freshly ground pepper; 1/2 cup Parmesan grated; 2 tablespoons Butter; 1 tablespoon Granulated sugar; Course Salt 3 finger pinch to start; 1/2 cup Olive oil; 1 bunch Fresh Italian parsley chopped; Pecorino Romano Cheese Grated; 1 mug Pasta water; 10 Fresh mushrooms, chopped

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INGREDIENTS

1 large brown onion ; peeled and chopped
1 pound Ground beef
3 cloves Fresh garlic, peeled ; minced
2 Bay leaves ; whole or ground
1 teaspoon fennel seeds
1 teaspoon celery seed ; (or 2 stalks celery, chopped)
1 teaspoon dried red peppers ; crushed
1 tablespoon Italian seasoning
1 6 ounce Tomato paste
1 15 ounce Tomato sauce
2 14.5 ounce each Diced Tomatoes ; (larger is OK)
1/2 cup quality Red Wine
1 cup Chicken Stock ; or water
1 15 ounce Black olives ; sliced
1/4 teaspoon Freshly ground pepper
1/2 cup Parmesan grated
2 tablespoons Butter
1 tablespoon Granulated sugar
Course Salt ; 3 finger pinch to start
1/2 cup Olive oil
1 bunch Fresh Italian parsley ; chopped
Pecorino Romano Cheese ; Grated
1 mug Pasta water
10 Fresh mushrooms, chopped

INSTRUCTIONS

In large skillet or stock pot, heat oil over medium high heat and add onions. When onions have been glazed (not browned), add ground beef. Cook for 5 minutes and then add garlic, celery (or celery seed), parsley, bay leaves, fennel seeds, Italian Seasonings, crushed red peppers, salt and black pepper. When beef is browned, reduce heat to medium. Stir in the tomato paste, tomato sauce and diced tomatoes. Sprinkle in sugar, grated parmesan, black olives optional mushrooms and butter. Simmer for 3 minutes, stirring constantly. Stir in the wine and broth. Taste and adjust seasonings. Add more broth or wine according to thickness and taste. Simmer on low, uncovered, for 1 hour. Stir occasionally. Serve with choice of pasta. Fettuccini is my recommendation. Make sure you save 1 mug of pasta water and stir it into the simmering sauce. Serve pasta with sauce and sprinkle with grated Pecorino Romano Cheese.

OPTIONS:

You may add mild or spicy Italian sausage (1 lb. casing removed)

You may omit the wine (most of the alcohol will cook off)

You may add 1 cup diced red, yellow & bell peppers (or any combination) & 1/4 cup drained capers with the onions to make it Sicilian-style

NOTES

Always taste as you cook to adjust seasonings as you go!

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Mommika’s Spaghetti Meat Sauce

1 large brown onion peeled and chopped
1 pound Ground beef
3 cloves Fresh garlic, peeled minced
2 Bay leaves whole or ground
1 teaspoon fennel seeds
1 teaspoon celery seed (or 2 stalks celery, chopped)
1 teaspoon dried  red peppers crushed
1 tablespoon Italian seasoning
1 6 ounce Tomato paste
1 15  ounce Tomato sauce
2 14.5 ounce each Diced Tomatoes (larger is OK)
1/2 cup quality Red Wine
1 cup Chicken Stock or water
1 15 ounce Black olives sliced
1/4 teaspoon Freshly ground pepper
1/2 cup Parmesan grated
2 tablespoons Butter
1 tablespoon Granulated sugar
 Course Salt 3 finger pinch to start
1/2 cup Olive oil
1 bunch Fresh Italian parsley chopped
 Pecorino Romano Cheese Grated
1 mug Pasta water
10 Fresh mushrooms, chopped

In large skillet or stock pot, heat oil over medium high heat and add onions.  When onions have been glazed (not browned), add ground beef.  Cook for 5 minutes and then add garlic, celery (or celery seed), parsley, bay leaves, fennel seeds, Italian Seasonings, crushed red peppers, salt and black pepper. When beef is browned, reduce heat to medium. Stir in the tomato paste, tomato sauce and diced tomatoes. Sprinkle in sugar, grated parmesan, black olives optional mushrooms and butter. Simmer for 3 minutes, stirring constantly. Stir in the wine and broth. Taste and adjust seasonings. Add more broth or wine according to thickness and taste. Simmer on low, uncovered, for 1 hour. Stir occasionally. Serve with choice of pasta. Fettuccini is my recommendation.  Make sure you save 1 mug of pasta water and stir it into the simmering sauce. Serve pasta with sauce and sprinkle with grated Pecorino Romano Cheese.

OPTIONS:
You may add mild or spicy Italian sausage (1 lb. casing removed)
You may omit the wine (most of the alcohol will cook off)
You may add 1 cup diced red, yellow & bell peppers (or any combination) & 1/4 cup drained capers with the onions to make it Sicilian-style

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 8 Servings

Calories: 243
Calories from Fat: 159 (65%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 1g
Cholesterol 54.2mg		17 %
Sodium 242.3mg		8 %
Potassium 288.8mg		8 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 4.9g
Protein 15g		21 %
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.

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Calories per serving: 243

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