Topic: RC: Speghetti sauce with meat
Author: Carl K (Charleston, SC)
Date: 20050619204939


1 1/2 lbs lean ground beef
1 1/2 lbs Italian Sausage (sweet or Hot), removed from the casings
1 large Onion - diced
1 28 oz can diced tomatoes
1 15 oz can diced tomatoes
6 15 oz cans tomato sauce
2 14 oz cans tomato puree
2 12 oz cans tomato paste
8 to 12 cloves garlic
1/2 cup + 1 Tablespoon Italian seasoning (I prefer Penzey\'s)
4 teaspoons Oregano
1 tablespoon Parsley
1/3 bottle red wine
salt and pepper to taste

Brown the ground beef, Italian sausage, and diced onions in large skillet. Add garlic, finely minced, and 1 tablespoon Italian seasoning when meat is starting to brown. When almost finished, drain, rinse, and return to skillet along with one can of tomato paste. Cook untill tomato paste starts to carmelize. Transfer to large stock pot. Deglase skillet with red wine. Add remaining ingrediants to stock pot and simmer for 4 to 6 hours, adjusting seasoning as needed.

Makes enough to freeze in containers. Will serve a family of 4 for 4 to 5 meals.