AKA “Omi’s Most Famous & Often Requested”
My German grandmother made the most amazing Italian spaghetti sauce. So this recipe is now my father’s – and mine! We have however, altered the ingredients a little bit (such as adding red wine) to make the sauce a bit meatier and more fragrant. Omi’s frugal nature meant that she usually only made enough for one meal with one-day’s leftovers. However, this sauce freezes incredibly well (simply in the freezer) for several months. So I usually make a huge pot full of sauce and freeze enough for a half dozen additional dinners. This recipe makes 6 generous servings.
- 2 pounds lean ground beef (get Vital Choice quality meat)
- 4 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1 large white onion, chopped
- 4 14.5oz cans of stewed tomatoes
- 1 8oz can of tomato sauce
- 4 oz of tomato paste
- 1 pound of crimini mushrooms, sliced
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 teaspoons dried basil (don’t use fresh basil)
- 2 teaspoons sugar
- Flake Salt to taste
- Warm the olive oil and then brown the beef in a large pot over medium-high heat for 8-10 minutes.
- Add chopped onion and stir at least once a minute for about another 4-5 minutes.
- Add garlic and cook for another 30 seconds.
- When browned, add the tomato sauce and stewed tomatoes.
- Bring briefly to a gentle boil and add mushrooms.
- Turn down heat and simmer with the bay leaves, oregano and basil for about 45 minutes, stirring every 10 minutes.
- Add tomato paste and sugar and simmer for an additional 20 minutes, stirring every 5 minutes. Add salt to taste.
*Serve with spaghetti or angelhair pasta.
**Wine Recommendation: This is a big, bold sauce so a heavy California Cabernet Sauvignon goes great with this, especially a Cabernet that has a bit of oak in it. Think Mondavi or — if the budget allows — Silver Oak or Chateau Montelena.