Ingredients for Spaghetti Sauce With Meat Slow Method
- Condensed Beef Broth
- 2 large onions, chopped
- 4 cloves garlic, minced
- Sweet Red Peppers
- Roma Tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- Italian Seasoning
- 1 tablespoon dried oregano
- Fennel
- 1 teaspoon sugar
- Cayenne Pepper
- Fresh Ground Black Pepper
- Lean Ground Beef
- 1/2 teaspoon salt
- Garlic Granules
- Msg
- Egg
- Breadcrumbs
- Onion
- Salt & Freshly Ground Black Pepper
- Extra Virgin Olive Oil
- Sweet Italian Sausage Links
- Butter
- Mushroom
- Sweet Basil
- Fresh Parsley
- Salt And Pepper
- Tomato Juice
- Spaghetti
- Parmesan Cheese
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How to Make Spaghetti Sauce With Meat Slow Method
- In a large Dutch oven or stockpot, brown 2 lbs ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 2 large onions, chopped, and 4 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, 1 cup dry red wine, 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 6 hours, or up to 8 hours, stirring occasionally. The longer it simmers, the richer the flavor will be!
- Taste and adjust seasonings as needed. You may wish to add more salt, pepper, herbs, or a pinch of red pepper flakes for extra heat.
- Once the sauce has finished simmering, remove from heat and let cool slightly before portioning into freezer bags or containers. Freeze for up to 3 months for later use.
Nutrition Information (Approximate per serving)
Sodium
306 g
Sugar
304g
Fat
326g
Carbs
48g
