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Sunday Italian Spaghetti Sauce Recipe

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This recipe for Sunday Italian Spaghetti Sauce is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1 1/2 lb. Italian Sausage - Sweet or Hot cut the links in half.
3-4 lb. Tri Tip cut into bite size cubes. If you can't get Tri Tip 4-6 short ribs will also work
1 large can tomato puree
1 large can crushed tomatoes
2 small cans tomato paste
1 large onion diced
3-4 cloves garlic minced
1 cup red wine
16 oz. beef broth
16 oz. water.
1-2 Bay Leaves
Sweet Basil and Oregano to taste (I start with 1 TBS each and then add as necessary)

1 recipe Italian meatballs (under the beef section).
Directions:
Directions:
This is an all day cook!

Brown Tri Tip or ribs in 2 TBSP olive oil, when about half way cooked add sausage and onion. Cook sausage is brown and onions are soft. Add garlic, and stir for a minute or two. Drain grease from pan.
Use red wine to deglaze pan, scraping up any brown bits from pan.

Let wine simmer with meats for 3-4 minutes, then start adding all other ingredients and seasonings.

Simmer sauce for at least 6 hours with the lid half on. If sauce gets too thick, add a little more water. Last hour and a half of cooking, add meatballs and 2 TBSP sugar.

This sauce freezes extremely well. It is best served on Rigatoni or Shell pasta or a "hearty" noodle, but regular spaghetti will work too.
Number Of Servings:
Number Of Servings:
8-12+
Preparation Time:
Preparation Time:
30 minutes.
Personal Notes:
Personal Notes:
I love this for leftovers as the meat just eventually melts into the sauce, making it very rich.

 

 

 

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