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Michael's Tomato Sauce Base - Good for spaghetti, lasagna or chili Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
6 to 8 cans tomato paste
1 tsp white pepper
1 tsp E&J VSOP Superior Reserve Brandy
1/2 tsp paprika
1/2 tsp Seasalt
1 tsp black pepper
1 tbsp Lowry's Seasoned Salt
2 tsp garlic powder
1/4 tsp curry powder
1/4 tsp cayenne pepper
1 tbsp brown sugar
2 tbsp McCormick Italian Herb Seasoning (grinded)
3 to 4 bay leaves
Directions:
Directions:
I use a crock pot on a low setting for 5-6 hours - stir about every 30 minutes. Add everything to tomato paste except 1 tbsp of the Italian seasoning, cayenne pepper & brown sugar. I use the following meats: Spaghetti - 1 to 1-1/2 lbs ground beef / Lasagna & Chili - 3/4 lbs ground beef & 3/4 lbs sausage - Brown & season meat separately (I suggest using the same seasoning as above - no brandy, bay leaves, curry, cayenne pepper, paprika or brown sugar). A good trick is to add diced onions, mushrooms, diced green & red bell peppers to the meat as you are browning it. Partially drain the meat, I usually do this once when it is just past half cooked. The remainder of the juice can be added to the sauce to thin it down & add more flavor. Add to your taste. 3 hours after you start the sauce add the meat & the rest of the ingredients. The amounts are a close guess, I don't measure. I season to taste & add more seasonings after 4 hours of cooking. If you add more seasonings - cook for the full 6 hours.
For Chili - you can add 1/4 c banana peppers, 1 tbsp minced horseradish & 1-1/2 tsp chili powder (I have also added 1/4 c diced jalapeņos - to the cooking meat near the end of cooking) Spicy sausage can be used depending on how hot you want the sauce.
For Lasagna - Stir 1 c shredded cheese to the sauce a half hour before using, it helps it stay thick while doing your layers.

 

 

 

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