The Humpherys Family

Spaghetti Sauce

Recipe Added:  12/4/2011
3 Tbsp olive oil
2 cups onion, chopped
1 red pepper, coarsely chopped
1 lb hamburger
1 lb ground Italian sausage
5 cloves garlic, finely chopped
1 12 oz can tomato paste
1 tsp salt
1 tsp black pepper
3 tsp dried oregano
1 1/2 tsp dried thyme
3 tsp dried basil
2 cans Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 Tbsp brown sugar
2 bay leaves
2 Tbsp balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and sausage, cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar and mushrooms, if using. Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
Advanced Preparation
The finished spaghetti sauce freezes very well. To serve, thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.
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