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Paul's Spaghetti Sauce with Meat and Sausage

Paul's Spaghetti Sauce with Meat and Sausage


1 to 1-1/2 pounds sweet Italian sausage
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/2 cup white onion, chopped
1/2 cup green bell pepper, chopped
1 tablespoon garlic, minced
1 pound hamburger meat
3, 28-ounce cans crushed tomatoes
2, 6-ounce cans tomato paste
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chefs spice Options

1-1/2 teaspoons Italian seasoning
1 tablespoon salt, or to taste
1 tablespoon sugar
2-1/4 cups water
  splash of red wine, optional

Cooking Instructions

In a heavy skillet, cook sausage until browned. Set aside in refrigerator.

In 7-quart Never-Burn Sauce Pot, heat butter and olive oil over medium-high heat. Add onion and bell pepper. Sauté until vegetables are soft and onions are translucent, about 10 minutes.

Stir in garlic and cook until fragrant, about 20 seconds.

Add hamburger and cook about 10 minutes to brown, stirring frequently to break apart the meat. Skim off excess fat.

Add crushed tomatoes, tomato paste, Italian seasoning, salt and sugar. Stir well to combine. Stir in water and wine. Cover and bring to a boil. Reduce heat and simmer uncovered for 2 hours.

Add sausage and simmer for 1 hour. If sauce is too thick, add additional water or wine. Makes about 4 quarts.

Note: If doubling the recipe, use 11-quart Never-Burn Sauce Pot; if tripled, use the 16-quart Never-Burn Sauce Pot.

Equipment List

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