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.
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