Ingredientes para Chef Lyles Homemade Spaghetti Sauce
- Ground Beef Round
- Ground Pork
- Italian Sausage
- Onions
- Garlic Cloves
- Carrots
- 2 stalks celery, finely diced
- 2 tablespoons capers, drained
- Roma Tomatoes
- Fresh Portabella Mushrooms
- Whole Canned Tomatoes
- 1/4 cup olive oil
- Hunts Tomato Paste
- Water (as needed to thin sauce)
- Dry Red Wine
- Parmesan Cheese
- Kosher Salt
- Basil Chiffonade
- Fresh Oregano
- Fresh Ground Black Pepper
- Sherry Wine Vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon red pepper flakes (or to taste)
- Italian Seasoning
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chef Lyles Homemade Spaghetti Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chef Lyles Homemade Spaghetti Sauce
- In a large sieve over a medium non-reactive saucepan, strain the crushed tomatoes to remove excess seeds and juice. Reserve the juice.
- Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the reserved tomato juice.
- Stir and bring to a boil over high heat.
- Reduce heat to a simmer and cook until the liquid reduces by half, about 30 minutes, or until thickened to a loose syrup consistency.
- While the juice simmers, prepare the mirepoix: Dice the carrot, onion, and celery into uniform sizes.
- In a non-reactive roasting pan, combine the diced vegetables with olive oil and minced garlic. Cook over low heat, stirring occasionally, until the carrots are tender and the onions translucent (15-20 minutes).
- Add the drained canned tomatoes and capers to the roasting pan.
- Place the roasting pan on the middle rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes begin to brown slightly at the edges.
- Remove from the broiler and place the pan on 2 burners on the stovetop.
- Add 1/2 cup of red wine and cook for 2-3 minutes over medium heat. Set aside.
- In a large (10-quart) saucepan, brown the ground beef, pork, and sausage over medium heat, breaking up the meat as it cooks. Remove from pan and set aside.
- Drain off excess fat, reserving about 2 tablespoons.
- Return the meat to the pan. Add the roasted tomatoes, tomato juice reduction, and reserved fat. Stir to combine.
- Simmer on low heat for 3-4 hours, stirring frequently to prevent sticking and scorching. Add water as needed to adjust the consistency and season to taste.
- Note: The meat is primarily for flavor; you may need to add more for serving as a main course.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
85g
Fat
47g
Carbs
11g
