Ohhh friends. You’re going to need to sit down for this one.
Because I am sharing with you highly confidential, top secret, coveted information.
My family’s SUPER SECRET SPAGHETTI SAUCE!
This sauce is truly one of a kind. It is from scratch. It is dinner party staple. It is requested for special occasions and week nights alike. And it is gourmet enough to serve to even the most impressive guests.
Ladies and gentlemen…this sauce takes six hours to cook. And believe me when I say…it is worth every gosh darn minute!
It is not gluten free. It is not vegan. It is not Specific Carb Diet friendly. But it is the comfiest of comfort food. So do with that what you will.
And one quick note: as with all recipes, the dish only turns out as good as the ingredients that go into it. SO that means: buy quality, organic ingredients.
For example: the tomato paste and canned tomatoes are the stars of the show. So spend the extra couple bucks on the tomato products imported from Italy. I know it sounds crazy, but there is truly a difference in taste, texture and flavor. Get fresh spices. Top quality meat. Fresh spaghetti, if possible. This is one of those dishes you want the best ingredients for!
SO withtout further ado….
Here’s What You Need! (Makes 10-12 servings)
Sauce:
2 large onions, chopped
1/3 cup olive oil
10 garlic cloves, minced
2 cans (12 oz each) tomato paste (I like Cento brand)
1 (28 oz can) crushed or diced tomatoes (I like San Marzano tomatoes from Italy)
11 cups water
5 bay leaves
salt and pepper to taste
1 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
Meatballs:
1 lb. 90/10 chuck or sirloin, ground
1 lb. Italian Sausage (sweet italian)
1 cup parmesean cheese
1 cup Italian bread crumbs
2 cloves garlic
1 large egg
Tools:
Extra Large stock pot or Le Creuset
Good Chef’s knife
Measuring spoons and cups
Large mixing bowl
Can Opener
Directions:
Saute the onions and garlic in oil. Add paste, tomatoes, water and spices. Bring to a boil, then reduce to a simmer. (Covered with a lid)
Meanwhile, make the meatballs by hand-mixing all the ingredients in a large bowl. Tightly pack the meatballs so they don’t fall apart in the sauce. Should make 24 LARGE meatballs.
Add the meatballs after the hard boil stops.
Cook 6-8 hours. Stir gently every 10-15 minutes. Add more seasonings. (I always add more salt and pepper to taste, and Italian seasonings.)
Lastly, I like to skim off the dark red layer of grease that rises to the top from the sausage. It just looks more pleasing to the eye. Don’t put it down the drain though! Store it in a glass container, and then discard once it cools and hardens!
Serve over fresh pasta, and spinkle with fresh parmesean cheese!
(Other serving ideas: over a baked potato. On a hoagie-style bun. With an egg poached in the sauce, like “Eggs in Hell.” Over zucchini noodles.)
OK – this sauce is one for the books. Yes, it takes a long time. Yes, it takes lots of love. But dannnnnng is it worth it!
You can truly tell the difference between a “from scratch” sauce, and a “from a jar” sauce. There is simply no comparison.
The depth of flavors is just incredible. The garlic has infused every little bit of tomato. The meatballs have become melt-in-your-mouth. And the intensity of the tomato is bar-none.
Every time my mom has a dinner party, this is the dish she always makes. She gets some fresh pasta from the mom-and-pop Italian shop, and then this incredible sauce.
So do yourself a favor. Take a day — plan to be home all day to tend to this delicious sauce — clean the house, work from home, give yourself a mani-pedi. But just make this sauce. Freeze half. Give some away. I promise you will have found a new favorite meal.
And sorry mom, for spilling the secret recipe!!!
SECRET’S OUT!!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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