Spaghetti Sauce - Quick Method

Name: Spaghetti Sauce - Quick Method
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 quarts, about
Ingredients: 1 (28 ounce) can whole tomatoes, chopped,with juice; 2 (26 ounce) jars prepared spaghetti sauce (I prefer Barilla marinara sauce, which is tasty and not too sweet.); 1 1/2 cups dry red wine or 1 1/2 cups white wine, divided; 1 teaspoon dried oregano, lightly crushed; 2 teaspoons italian seasoning, lightly crushed; 1 tablespoon sugar; 1/8 teaspoon cayenne pepper; 1/2 teaspoon fresh ground black pepper; 1 large onion, finely chopped; 2 -4 cloves garlic, minced; 3 tablespoons extra virgin olive oil, divided; 1 red sweet bell peppers or 1 green bell pepper, seeded and chopped; 1 1/2 lbs lean ground beef; salt; fresh ground black pepper; garlic granules, for final seasoning; 1/2 teaspoon msg (optional); 1 1/2 lbs italian sweet sausage, more if desired; 1 lb uncooked spaghetti, cooked in boiling salted water until al dente as accompaniment; 1/2 cup freshly grated parmesan cheese, plus additional for passing on the side (optional)

Submitted by Toby Jermain

"This is my quick and easy spaghetti sauce, which I only make on rare occasion... when I am in a bind. I much prefer my slow sauce, which takes most of the day to make, but I make a giant batch once or twice a year and freeze it. This recipe good in a pinch!"

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Ready In:: 1hr 45mins
Ingredients:: 20
Yields:: 6 quarts, about

ingredients

1 (28 ounce) can whole tomatoes, chopped,with juice
2 (26 ounce) jars prepared spaghetti sauce (I prefer Barilla marinara sauce, which is tasty and not too sweet.)
1 ¹⁄₂ cups dry red wine or 1 1/2 cups white wine, divided
1 teaspoon dried oregano, lightly crushed
2 teaspoons italian seasoning, lightly crushed
1 tablespoon sugar
¹⁄₈ teaspoon cayenne pepper
¹⁄₂ teaspoon fresh ground black pepper
1 large onion, finely chopped
2 -4 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided
1 red sweet bell peppers or 1 green bell pepper, seeded and chopped
1 ¹⁄₂ lbs lean ground beef
salt
fresh ground black pepper
garlic granules, for final seasoning
¹⁄₂ teaspoon msg (optional)
1 ¹⁄₂ lbs italian sweet sausage, more if desired
1 lb uncooked spaghetti, cooked in boiling salted water until al dente as accompaniment
¹⁄₂ cup freshly grated parmesan cheese, plus additional for passing on the side (optional)

directions

Coarsely chop whole canned tomatoes.
In a large saucepan, combine tomatoes with their liquid, spaghetti sauce, wine, oregano, Italian seasoning, sugar, red and black pepper.
Bring to a boil over medium heat, reduce heat to low, and simmer, stirring regularly to prevent scorching.
Heat 2 Tbsp olive oil in a large skillet.
Add onion and garlic, and saute over medium-high heat until onion is soft.
Add bell pepper, and continue cooking until onion is slightly browned, stirring regularly.
Add to tomato mixture.
In same skillet, crumble ground beef into remaining olive oil.
Season to taste with salt, pepper, granulated garlic, and optional MSG.
Brown over medium-high heat, breaking up pieces as meat cooks.
Drain thoroughly, and add meat to tomato mixture.
Slice sausage into 1/4" thick disks.
Fry over medium-high heat until well browned.
Drain thoroughly, and add to tomato mixture.
Drain all excess grease from skillet, taking care to retain browned bits in pan.
Return pan to heat and deglaze with 1/2 cup wine, and add to tomato mixture.
Simmer sauce, uncovered, for 15 minutes, stirring regularly.
Stir in optional 1/2 cup of Parmesan cheese, taste, and adjust seasoning if necessary, and simmer until total cooking time is about 45-60 minutes.
Serve over freshly cooked pasta.
Pass Parmesan cheese on the side.
Freeze the excess sauce in 1 quart Ziploc bags for later use; each quart, with pasta, will serve 3 people generously or 4 people normally when served with French bread and a salad.

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RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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