All Day Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1-lb packages mild Italian sausage
1 1/2 lb beef for stew
2-3 stalks celery, diced
2-3 onions, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) diced tomato with basil and garlic, undrained
2 cans (6 oz) tomato paste
1 can (15 oz) tomato sauce
1/2 cup dry red wine
1/4-1/2 cup chicken stock
1 Bay leaf
1tsp sugar
spices to taste: oregano, basil, garlic powder, salt and pepper, Spice Islands spaghetti sauce seasoning (see Miscellaneous section for Spice Island seasoning)
fettuccini or spaghetti
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Directions: |
Directions:Brown meats in olive oil in large skillet. I cut the sausages into thirds for the sauce.
In large stockpot, add onions, garlic, celery and soften. Add the balance of ingredients except the stew meat and bring to a boil. Reduce heat and simmer about 2 hours until thickened. Add the stew meat and continue to cook 1 1/2 hrs until meat is tender.
I once added the stew meat at the start, and by the time it finished it was shredded and not in cubes anymore. So now I put it in a little later.
Serve over hot pasta. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This is my moms recipe. Back when I was a kid, there was no such thing as spaghetti sauce in a jar, so we had Quick Spaghetti made with canned tomato sauce and hamburger during the week and she made this only on the weekends, and she called it All Day Spaghetti. I've tweaked it over the years, and have used crushed tomatoes instead of the diced because I prefer a thicker sauce, and Chris doesn't like tomatoes. Chris' favorite part is the sausage, I've always like the tender beef.
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