Linda's Meaty Spaghetti Sauce
October 09, 2011
"My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is. This makes a huge batch of sauce!"
- Serving Size: 1 (820.7 g)
- Calories 756.1
- Total Fat - 29.3 g
- Saturated Fat - 9.9 g
- Cholesterol - 107.1 mg
- Sodium - 1805.4 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 10.8 g
- Sugars - 38.9 g
- Protein - 40.4 g
- Calcium - 178.6 mg
- Iron - 10.4 mg
- Vitamin C - 79.8 mg
- Thiamin - 0.5 mg
In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
Add the Red wine, if using.
Add salt to taste, starting with 1 tablespoon.
Cook on medium heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
Remove Bay Leaves before serving.
Serve with your favorite pasta.
Sprinkle with freshly grated Parmesan, if desired.
Tips & Variations
No special items needed.