I love a chunky, spicy, rich spaghetti sauce. And after years of messing around with jacking bottled sauces, various recipes, and lazy shortcuts, I've mastered the sauce husband Joe and I cannot get enough of. Finally. So for Valentine's Day, I'll be making a pile of spaghetti and this fabulous sauce:
That Sauce That Joe Loves
1 lb lean hamburger
1 lb Italian hot sausage
1 15 oz can diced tomatoes (plain), undrained
1 15 oz can diced tomatoes (Italian style - basil/oregano/garlic), undrained
1 small can plain tomato paste
seasoning to taste:
garlic salt
coarse ground pepper
garlic powder
onion powder
red pepper flakes (about 1/2 teaspoon+ for a nice spice)
Italian seasoning (combo of oregano, basil, and thyme)
1/2 cup or so of pasta water
optional:
small can of sliced black olives
4-6 pepperoncini peppers roughly chopped
1/2 cup sweet onion, chopped and sautéd in olive oil
1/2 cup green bell pepper, chopped and sautéd in olive oil
1/2 cup roasted red pepper, chopped and sautéd in olive oil
Parmesan cheese, shredded or grated
Brown the hamburger and sausage together. Drain and set aside. Sauté the optional vegetables, then add the meat back in. Add the tomatoes and paste and combine well. Lower heat to medium low and let simmer for at least 30 minutes, or up to an hour or so on really low heat. Stir occasionally.
Boil the pasta in salty water - almost briny - with a tablespoon or so of olive oil.
When the pasta is done, reserve a ladle-full (or about 1/2 cup) of the water and blend it into the sauce. The water helps thicken the sauce a bit, and adds extra starch to glue the pasta and the sauce together.
Serve the sauce on top of the pasta or blend them together - either way - then add a healthy portion of Parmesan on top. Enjoy!
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