Ultimate Meaty Spaghetti Sauce

Ultimate Meaty Spaghetti Sauce

Good morning everyone.  This is my first Cook With Mitch blog.  I hope to add a new upload each week.

Today, I am going to be cooking my Ultimate Meaty Spaghetti Sauce.  I discovered the recipe back in 2012 and it's been a hit each and every time I make it.  Hopefully it will be something that you are willing to try.

Start with a clean cutting board and knife.

3 medium carrots

With a box shredder, shred those carrots

2 medium onions

I like to listen to the radio when I am cooking

I keep my onions in the fridge.  Less tears when you are cutting

A couple sweet peppers

Size isn't important here

Cut the top and bottom off the celery

Wash the stalks

Cut up the celery

Lots of mushrooms

Again, size of the cut isn't really important

Yes, pepperoni in the recipe, imagine that...

More cutting

Sausages

I take the casing off

I fry them up and break them down so that it looks like fried hamburger

As you can see, I am using Extra Virgin Olive Oil

The sausages are cooking nicely

You will need garlic.  Love garlic, use a lot, keeps vampires away

Ever seen a vampire?  No?  Your welcome.  I am doing my part.

Beef stock

I put the knife next to it so you know the size

Crushed Red Peppers

Basil

Oregano

Thyme

Bay Leaf

Look at the fried sausage now

Fry up your hamburger

Gotta have hamburger

Diced Tomatoes

Tomatoe Paste

Italian Tomatoe Sauce

You just can't imagine the smell!  Divine!

Please feel free to share my blog with everyone.  Share the video as well.  I have put my the original recipe below, but as you can see, I varied (a little) away from the original.  That's what cooking is all about.  My brother's and I have a hard time making the same recipe consistently.  We always add a little of this or more of that every time we cook.

Enjoy!

Meaty Spaghetti Sauce

"A hearty blend of beef, pork and pepperoni enriches a zesty simmer of tomatoes, peppers, garlic, onion, carrots, celery and a medley of spices. This recipe makes enough to freeze for later use."

INGREDIENTS:

1 pound lean ground beef 1 pound pork sausage 2 ounces sliced pepperoni sausage 1 green bell pepper, chopped 1/2 red bell pepper, chopped 1 tablespoon minced garlic 2 onions, chopped 2 carrots, diced 2 stalks celery, chopped 1 (8 ounce) can sliced mushrooms 1 (15 ounce) can tomato sauce

2 (14.5 ounce) cans diced tomatoes 2 (6 ounce) cans tomato paste 3 cubes beef bouillon cube 3 bay leaves 1 tablespoon dried thyme 1 1/2 tablespoons dried oregano 1 1/2 teaspoons dried basil 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground black pepper 1 tablespoon white sugar 1 cup beef broth

DIRECTIONS:

1.	In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
2.	To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Here is a video I made several years ago.  My first attempt at making a video like this.

Comments and suggestions are ALWAYS welcome.