Spaghetti Meat Sauce
Serves 12
From Great Dinners from Life
1/2 pound bacon, chopped
2 1/2 pounds ground beef
2 cups finely chopped onion
1 cup finely chopped green pepper (optional)
6 cloves garlic, finely chopped
3 2-pounds 3-ounce cans Italian plum tomatoes (if using fresh, core and peel, then weigh)
Serves 12
From Great Dinners from Life
1/2 pound bacon, chopped
2 1/2 pounds ground beef
2 cups finely chopped onion
1 cup finely chopped green pepper (optional)
6 cloves garlic, finely chopped
3 2-pounds 3-ounce cans Italian plum tomatoes (if using fresh, core and peel, then weigh)
That would be 6 lbs 9 0z not 32 lbs 3 oz
18 oz tomato paste
1 1/2 cups water with 1 T. plus 1 t. balsamic vinegar (my substitution for red wine)
5 t. whole oregano
5 t. basil leaves
3/4 cups water (see tip below)
18 oz tomato paste
1 1/2 cups water with 1 T. plus 1 t. balsamic vinegar (my substitution for red wine)
5 t. whole oregano
5 t. basil leaves
3/4 cups water (see tip below)
1/2 cup chopped fresh parsley
2 t. thyme
1 bay leaf crumbled (I don't crumble it)
2 T. salt (start with 1 T. add more to taste)
Freshly ground pepper
Fry bacon until crisp in a wide 6-quart pot. Remove leaving 2 T. fat. Save both bacon and extra fat. Add ground beef breaking it up with a spoon and cook until brown, stirring occasionally.
Stir in onion, green pepper and garlic. Cook 10 min. Add more bacon fat if needed. If using whole tomatoes, mash. ( I squish them between my fingers.) Add to meat mixture plus tomato paste (Seriously the hardest part. Getting the paste out of those little cans is impossible!), bacon, water plus vinegar, 4 t. each oregano and basil and all remaining ingredients.
Bring to boil then reduce heat and simmer uncovered for 3 hours, stirring occasionally. Watch the sauce and stir scraping the bottom while bringing to boil and simmering otherwise it will stick. You don't want to burn the bottom. You could taste after an hour of cooking and correct the seasoning if you are so inclined.
10 t0 15 minutes before serving blend in 1 t. each oregano and basil. ( I just add all 5 t. at once) Great the next day! After refrigerating, warm to room temperature before reheating. Top with grated Parmesan cheese if desired.
Tip: For a 2 hour simmer, don't add the water.
2 t. thyme
1 bay leaf crumbled (I don't crumble it)
2 T. salt (start with 1 T. add more to taste)
Freshly ground pepper
Fry bacon until crisp in a wide 6-quart pot. Remove leaving 2 T. fat. Save both bacon and extra fat. Add ground beef breaking it up with a spoon and cook until brown, stirring occasionally.
Stir in onion, green pepper and garlic. Cook 10 min. Add more bacon fat if needed. If using whole tomatoes, mash. ( I squish them between my fingers.) Add to meat mixture plus tomato paste (Seriously the hardest part. Getting the paste out of those little cans is impossible!), bacon, water plus vinegar, 4 t. each oregano and basil and all remaining ingredients.
Bring to boil then reduce heat and simmer uncovered for 3 hours, stirring occasionally. Watch the sauce and stir scraping the bottom while bringing to boil and simmering otherwise it will stick. You don't want to burn the bottom. You could taste after an hour of cooking and correct the seasoning if you are so inclined.
10 t0 15 minutes before serving blend in 1 t. each oregano and basil. ( I just add all 5 t. at once) Great the next day! After refrigerating, warm to room temperature before reheating. Top with grated Parmesan cheese if desired.
Tip: For a 2 hour simmer, don't add the water.
