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Extraordinary and Extra Meaty (Recipe: Extra Meaty Spaghetti Sauce)

June 9, 2013

My husband, Sam, has never seemed especially interested in cooking.  Oh, he likes cooking and the eating that follows.  He’s just never seemed particularly interested in being the one who produces the cooking that subsequently gets eaten.  He’s just fine with the  role of being the subsequent eater.  Until one day, he was visiting his friend, Bob, who was making spaghetti sauce.

Spaghetti was nothing new to Sam but one of the ingredients Bob used in his spaghetti sauce contained  pixie dust that spattered  all over all my husband and mesmerized him. The magical ingredient wasn’t new to Sam, either.  He had eaten it many, many times.  He ate it every chance he got….and them some.  It was one of his favorites. The application of the said ingredient is what caught the attention and adoration of my husband on that now famous day  that Sam became the spaghetti sauce maker in our family.

Pepperoni.  That’s what did it.  Sam thought pepperoni was made for pizza and only pizza.  Bob’s addition of pepperoni to his spaghetti sauce dazzled my husband in a way that had never before, or since, happened.  I’ve been known to cook one or two meals.  Sam has been known to eat one or two of my meals yet he has never queried the ingredients or cooking method of anything I’ve ever cooked for him.  Not one single thing.

I asked him to ‘splain about that.  He gave me some blah-blah about he has no business messing around much in MY kitchen and his cooking can never be as good mine.

Just in case you’re wondering, anyone is more than welcome to cook as many meals as you would like in MY kitchen. I will gladly take my place as the prep chef and dishwasher and let you cook till your heart’s content. I will go on and on and on about how wonderful your dish is and truly mean it. I will shout, “Hallelujah” to the hills and tell everyone I know about the wonderful creation you made.  I will take photos and send them around the world extolling the virtues of your cooking.

It’s time I get back to this recipe. This extra meaty, extra tasty spaghetti. Bob had no idea he was creating a cooking sensation.

Y’all come see us!

Extra Meaty Spaghetti. Ground beef, pepperoni and Italian sausage with loads of vegetables, herbs and spices make a hardy sauce. #spaghetti #sauce #tomato #beef #pepperoni #Italian sausage   Extra Meaty Spaghetti

yield: bunches and bunches

This bold and rich spaghetti sauce will stick to your ribs. It’s best made a day ahead of when it’s to be eaten. This recipe makes a large quantity but it freezes well.  Sam likes to cut the Italian sausage into  little meatballs. As an option, the sausage meat may be removed from the casing and browned with the ground beef. After you empty the tomato sauce out of the cans, save the cans to measure water.  Don’t add salt until the sauce has cooked for a little bit.  Taste and adjust as necessary.  Several of the ingredients have rather high sodium content. 

2 tablespoons olive oil

5 celery stalks, diced

3 medium onions, peeled and diced

1 large green bell pepper, seeded, membranes removed and diced

1 medium head of garlic, cloves separated peeled and diced

1 1/2 pounds ground beef

1 1/2 pounds mild Italian sausage links

8 ounces sliced pepperoni

2 (12 ounce) cans tomato paste

2 (14 ounce) cans diced tomatoes

5 to 6 bay leaves

2 tablespoons dried Italian spices

1 tablespoon dried oregano

salt and pepper to taste

6 (12 ounce) cans of water

Heat olive oil in a large skillet.  Add next three ingredients and sauté until soft. Add garlic for last two minutes of sauté. Pour all ingredients into a large stockpot.

Add ground beef to the skillet and cook until pink is gone.  Add additional oil if necessary. Pour into stockpot.

Cut Italian sausage into 1 1/2 inch meatballs.  Add additional oil if necessary and cook sausage until lightly browned on all sides.  Add to stockpot.

Place pepperoni in stockpot.

Add remaining ingredients, except salt and pepper,  to stockpot.  Stir well.  Cover and cook over medium/low heat for at least two hours.  Stir occasionally and add water if necessary.

Taste for salt and pepper and adjust.

Serve over pasta.

 

Extraordinary and Extra Meaty (Recipe: Extra Meaty Spaghetti Sauce)

Extraordinary and Extra Meaty (Recipe: Extra Meaty Spaghetti Sauce)

Ingredients

  • Extra Meaty Spaghetti
  • yield: bunches and bunches
  • This bold and rich spaghetti sauce will stick to your ribs. It's best made a day ahead of when it's to be eaten. This recipe makes a large quantity but it freezes well. Sam likes to cut the Italian sausage into little meatballs. As an option, the sausage meat may be removed from the casing and browned with the ground beef. After you empty the tomato sauce out of the cans, save the cans to measure water. Don't add salt until the sauce has cooked for a little bit. Taste and adjust as necessary. Several of the ingredients have rather high sodium content.
  • 2 tablespoons olive oil
  • 5 celery stalks, diced
  • 3 medium onions, peeled and diced
  • 1 large green bell pepper, seeded, membranes removed and diced
  • 1 medium head of garlic, cloves separated peeled and diced
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds mild Italian sausage links
  • 8 ounces sliced pepperoni
  • 2 (12 ounce) cans tomato paste
  • 2 (14 ounce) cans diced tomatoes
  • 5 to 6 bay leaves
  • 2 tablespoons dried Italian spices
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • 6 (12 ounce) cans of water

Instructions

Heat olive oil in a large skillet. Add next three ingredients and sauté until soft. Add garlic for last two minutes of sauté. Pour all ingredients into a large stockpot.

Add ground beef to the skillet and cook until pink is gone. Add additional oil if necessary. Pour into stockpot.

Cut Italian sausage into 1 1/2 inch meatballs. Add additional oil if necessary and cook sausage until lightly browned on all sides. Add to stockpot.

Place pepperoni in stockpot.

Add remaining ingredients, except salt and pepper, to stockpot. Stir well. Cover and cook over medium/low heat for at least two hours. Stir occasionally and add water if necessary.

Taste for salt and pepper and adjust.

Serve over pasta.

http://syrupandbiscuits.com/extraordinary-and-extra-meaty-recipe-extra-meaty-spaghetti-sauce/

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15 Comments leave one →
  1. Dawn permalink
    June 9, 2013 9:26 pm

    John would love Sam’s spaghetti sauce. They could wear matching shirts while they dine.

  2. Kurt permalink
    June 10, 2013 5:14 am

    Great story. Pepperoni huh ?

  3. June 10, 2013 6:41 am

    I love the quantity yield. I like this sauce. It sounds like it’s full of flavor and a stick to the pasta texture.

  4. Shari permalink
    June 10, 2013 7:17 am

    This does sound extra good…..perhaps perfect for today…..a rainy one in Maryland!!

    • June 10, 2013 7:27 am

      Hi, Shari!!! We miss you so much. This sauce will have your whole house smelling wonderful.

  5. Candi permalink
    June 10, 2013 8:15 am

    Pepperoni! Who would have thought that would put Sam in the kitchen. This sounds absolutely delicious. This is a keeper for sure.

  6. Jean permalink
    June 10, 2013 10:02 am

    Jackie you might be on the breakthrough of having another cook in the kitchen. Maybe he has felt a bit intimidated about the whole process. After all living with a super cook does have it’s good points and maybe a few bad ones. I cannot think of what the bad ones are at this time. LOL! I think congratulations are in order here!

    • June 10, 2013 6:14 pm

      Jean, you are so funny! :)

      This singular dish remains his crowning glory. He still has no interest in cooking anything else….except breakfast. He does cook bacon, eggs and grits frequently. There’s no doubt in my mind he has the ability to cook anything he wants. The issue is that his “want to” is pretty slim.

      • Jean permalink
        June 12, 2013 9:50 am

        Why want to cook when you have someone who cooks everything good?

  7. sweetteaproper permalink
    June 10, 2013 8:35 pm

    My mother makes a wonderful traditional spaghetti and is slightly critical of other kinds. Upon having an extra-meat spaghetti, she quickly changed her mind. The pepperoni makes all the difference!

    Nicole
    http://sweetteaproper.com

  8. June 11, 2013 4:11 pm

    Oh how I’ve missed stopping by. Glad I did today. This looks amazing, Jackie. I’m going to try this soon. :) Thx as always!

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