great, thick spaghetti sauce
1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and saute until translucent and slightly browned, 3-4 minutes. Add garlic and cook, stirring constantly for a minute or so.
2. Add beef and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
5. Add diced tomatoes, crushed tomatoes, muchrooms (if using), beef broth and sugar. Stir until combined before adding the bay leaves.
6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
NOTES:
Sauce: The sauce may seem watery at first but will reduce to perfection after simmering for an hour. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce.
Slow cooker: I've also had good success making this in the slow cooke3r; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook of high for 4-6 hours or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
Halving the recipe. This sauce halves (or even quarters) great if you don't want to make such a arg batch.
Make ahead: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite wat to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1751g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 2393 | ||
Calories from Fat: 1224 (51%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 136g | 181 % | |
Saturated Fat 79.4g | 397 % | |
Monounsaturated Fat 43.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 529.4mg | 163 % | |
Sodium 2005.4mg | 69 % | |
Potassium 5215mg | 137 % | |
Total Carbohydrate 169.9g | 50 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 169.3g | ||
Protein 127.1g | 182 % | |
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: 2393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.