Spaghetti Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 boneless skinless chicken thighs 1 1/2 lbs lean hamburger 1 tsp salt 1/2 tsp pepper 1 tbl Italian seasoning 1 lg white onion (large dice) 1 can sliced mushrooms hand full fresh sliced basil or a tbl pesto 1 tbl dried parsely 1 jalapeno pepper 1 6 0z can tomato paste (optional, I don't use it.) 1 28 0z can petite dice tomatoes 1 #10 can (105oz) tomato sauce 1 cup burgandy wine 1 can beef broth 1/2 cup water
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Directions: |
Directions:Rinse thighs in cool water and place in medium sauce pan with enough water to cover. Season with a little salt and pepper (I sprinkle a little garlic powder as well) and simmer till they shred easily. Reserve the water and remove the thighs and shred when cool enough to handle and return to the pot with the reserved liquid.
Brown in a large stock pot over medium heat the hamburger, salt, pepper, Italian seasoning and garlic powder. Chop the meat while it it browning you don't want large chuncks of meat. Drain fat off and add a little olive oil, onion, mushrooms, basil or pesto and jalapeno pepper (split in half). Saute till onions are opaque. Taste the mixture and adjust your seasonings. You should have a well seasoned meat mixture.
Add the tomato paste if you are using it and the dice tomatoes, wine, tomato sauce, and beef broth. Pour the water (you don't have to measure it) into the empty tomato sauce can and swish it around to get the last of the tomato sauce and add it the stock pot. Add the chicken and the liquid and bring up to a gentle boil stirring often. Reduce to simmer and let it cook five six hours stirring often. (It will stick.) I let it simmer down at least 2 inches. You'll be able to see where you started in the pot. Let it get to the consistency you desire. I keep a lid half way on till it starts bubbling a little then remove it so it cooks down. |
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Number Of
Servings:lots |
Preparation
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Preparation
Time:all day, start early |
Personal
Notes: |
Personal
Notes: This recipe has been years in the making and the trick is to taste, taste, taste. Even after its been simmering for hours and see what it needs or add your own flavors. Charlie always grabs a little bowl full eats it like soup and tells me what it needs. It is very hardy and goes with any pasta, ravioli, even gnocci.
I'm guessing at all the measurements I go by taste. And you can never add too much wine. It's time consumming but worth it and you'll have plenty in the freezer. I just make a another batch when I get down to one container left. Enjoy!
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