Jeanne's spaghetti sauce

Name: Jeanne's spaghetti sauce
Cuisine: European, Italian, Mediterranean
Ingredients: Half pound short rib; • Big ham slice (like pork chops); • Half pound sweet and spicy sausage; • Medium Vidalia onion; • 1 tbsp butter; • 1 tbsp Mccormick Italian seasoning; • 1 tbsp dried parsley; • 1 tsp oregano; • 1.5 tsp dried basil or 1 tbsp fresh ripped; • 1 tbsp minced jarred garlic; • 1 tsp dried rosemary, crushed or chopped fresh; • 1 c drinking red wine; • Two cans tomato paste; • Two 14 oz can tomato sauce; • 28 oz can san marzano; • 28 oz water; • 1/4 c grated parmesan; • 2 tbsp sugar; • 1 tsp baking soda; • Good olive oil

5 steps

Updated at: Sat, 23 Mar 2024 18:21:00 GMT

Nutrition balance score

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Ingredients

8 servings

0.5 poundshort rib

ham

big, like pork chops

0.5 poundsweet and spicy sausage

vidalia onion

medium

1 Tbspbutter

1 Tbspitalian seasoning

1 Tbspdried parsley

1 tsporegano

1 ½ tspdried basil

or 1 tbsp fresh ripped

1 Tbspgarlic

minced jarred

1 tspdried rosemary

crushed or chopped fresh

1 cdrinking red wine

2cans tomato paste

2 x 14 ozcan tomato sauce

28 ozcan san marzano

28 ozwater

¼ cgrated parmesan

2 Tbspsugar

1 tspbaking soda

olive oil

good

Instructions

Step 1

Season meats. Sear meats well. Remove.

Step 2

Add whole medium onion diced, saute. 1tbsp butter, season. Translucent. Add spices.

Step 3

Cook two minutes or so. Add 1 c red wine youd drink. Not olive. Deglaze. Reduce by 2/3+.

Step 4

Add two cans tomato paste. Two or three minutes stirring. Two 14 oz cans tomato sauce. 28 oz can of san marzano tomatoes. 28 oz of water. 0.25 c grated parmesan. 2 tbsp sugar. 1 tsp baking soda. Taste and season. Add back meats. Add 0.25 - 0.5 c of good olive oil. Stir first hour every 10-15 minutes so it doesn't stick. Higher heat. Cut back heat after hour to simmer.

Step 5

3 hours later, remove meat and cut up. Remove excess oil from sauce. Add back meats. Taste and season.