Valedolmo Spaghetti Sauce
2 pounds
lean ground beef (preferably chuck)
1/2 pound pork sausage
1 medium or large coarse Bermuda onion, chopped
1 cup red wine
Virgin olive oil as needed
3 twenty-eight-ounce cans peeled
tomatoes
1 small can tomato paste
3 large
cloves garlic
1 tablespoon Italian seasoning
Salt and pepper to taste
In a skillet, brown the meat in a small amount of olive oil and set aside. Brown
the onion in a small amount if olive oil. Add the wine and meat, then cover and
put on low heat.
In a separate pan, cover the pan bottom lightly with olive oil. Add the tomato
paste and the peeled tomatoes (which have not been drained but are mashed).
Bring to a fast boil, stirring constantly. When cooked down to a thick
consistency, add the tomato mixture to the meat and onion mixture. Don't drain
off any liquid from the tomato mixture before adding to the meat. Mince the
garlic and add to the mixture. Salt and pepper lightly. Bring to a boil,
stirring until slightly thick. Partially cover and simmer to desired
consistency, stirring occasionally to prevent burning. Periodically add salt and
pepper to taste, but do not overuse pepper.
When sauce is as thick as desired, fully cover and place on very low heat for
about an hour, being careful not to burn. Spoon the sauce over the preferred
pasta and serve with the balance of the Sutter Ridge wine.
Makes 12 servings.
