Spaghetti Sauce
When your Mama’s “sghetti” is LIFE! This has been Indy’s favorite meal since she first started eating solids. Fast forward 4ish years and it still reigns supreme!
Welcome y’all to my fist blog post EVER on Darlin South! I am so excited that you are here and I cannot wait for you to try the most comforting spaghetti sauce you will ever taste in your life…..it really is BANG-A-RANG! There are quite a few ingredients, but it is so worth it…..trust me!
To start this recipe, you must first grate the parmesan wedge. Of course, you could take the easy way out and buy pregrated cheese from your local grocery store, BUT nothing…..I repeat…..nothing beats freshly grated cheese! I feel it only enhances a recipe; no matter how intricate. Now, I would like to thank my Mother-in-law for gifting me with her industrial size hand crank cheese grater (I am not even kidding…..it is the best thing since sliced bread). This miracle kitchen gadget makes grating cheese quick and easy; so, I tend to grate a large amount of cheese at once to have enough on hand for other recipes. It is very easy to clean…..all you need is a kitchen dish bristle brush or a potato brush; then scrub with dish soap under running water. Easy peasy!
Dice, slice and mince all of your vegetables (besides the parsley — you will mince that during the last step of cooking) and set aside before you begin to brown the ground beef. Yes, cooking prep can “appear” daunting, but I find it methodical in a soothing way that gives me COMPLETE satisfaction seeing all the beautiful veggie colors and textures next to each other; and I think to myself…..dang that is going to taste good!
After the vegetables have cooked and marinated (besides the mushrooms)…..it is now time to add the Sauvignon Blanc. Pour your measured cup in and then (this is one of the most important “ghost” steps not listed in the recipe) take a few sips of wine yourself because lets face it…..YOU DESERVE THIS! After all, YOU are making magic happen in the kitchen! Now, add the crushed tomatoes, diced tomatoes, tomato paste, marinara sauce, oregano, thyme, sugar, salt, bay leaves, crushed red pepper and cracked black pepper. Mix and add the ground beef back to the stockpot until thoroughly combined; cover and simmer for one hour, stirring every ten minutes.
After the hour is up, add the sliced mushrooms, grated cheese and rind as well as the minced parsley and cinnamon; stir. Next, cover and cook for another forty-five minutes. Prepare your preferred pasta; plate your spaghetti and serve for all the lucky ones to enjoy! Thank y’all again SO MUCH for taking the time to read my first blog post. My Spaghetti Sauce Recipe has me EXTRA ready for Fall and all things football, tailgating, bonfires, festivals and Halloween! Please tell me I am not the only one! Love y’all!
XOXO,
Kendallraye
Spaghetti Sauce
Equipment
- Grater
- 12 Quart Stockpot
Ingredients
- 5 pounds Ground Beef
- 5 Tbsp Olive Oil Extra Virgin
- 3 Yellow Onions Diced
- 3 Green Bell Peppers Diced
- 2 bulbs Garlic YES…..bulbs! Minced
- 16 ounces Baby Bella Mushrooms Sliced
- 1 cup Sauvignon Blanc
- 3 28-ounce Cans Crushed Tomatoes
- 14.5 ounce Can Diced Tomatoes
- 6 ounce Can Tomato Paste
- 32 ounce Jar Rao's Homemade Marinara Sauce
- 2 teaspoons Dried Thyme Leaves
- 2 teaspoons Dried Oregano Leaves
- 4 Whole Bay Leaves
- 2 Tablespoons Sugar
- 2 Tablespoons Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Cracked Black Pepper
- 1/3 cup Fresh Parsley Minced
- 1 Parmesan Wedge Cut off rind (Save for later) and grate the rest
- 1 Tablespoon Cinnamon
- 1 Box Black Soybean Spaghetti Or preferred pasta
Instructions
- Cut rind off parmesan wedge (save for later) and grate the rest of the cheese.
- Brown the ground beef in a large stockpot on medium heat until the meat is no longer pink. Remove ground beef to a paper towel lined plate and discard the left over grease in the stockpot.
- Add olive oil, diced bell peppers and onions and saute for 5 minutes. Add minced garlic and cook for another 5 minutes.
- Drizzle in the sauvignon blanc and cook for additional 5-10 minutes until it has reduced. Add crushed tomatoes, diced tomatoes, tomato paste, marinara sauce, oregano, thyme, sugar, salt, bay leaves, crushed red pepper and cracked black pepper. Mix and add the ground beef back to the stockpot until thoroughly combined. Cover and simmer for 1 hour, stirring every 10 minutes.
- After the hour, add sliced mushrooms, grated cheese and rind as well as the minced parsley and cinnamon. Stir. Cover and cook for another 45 minutes.
Notes
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