Thursday, November 6, 2008

Italian "Sausage" Spaghetti Sauce

1 Tb. olive oil
1 pound ground beef
1/2 pound to 1 pound bulk pork sausage
garlic to taste use garlic powder
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar

3-4 inches of anchovy paste in place of table salt. found in market in tube. don't worry there is no fishy taste, just extra favor.

Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle.

Brown the meats in as little oil as possible, just enough to prevent the from sticking . Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day
Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.

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