My Home made sugu (spaghetti sauce)
By jtrovato65
Don't waste money on jars of already cooked sauce when you can have a good home made sauce. It can last for days. You can you it with many recopies including my Braciola & Spedinis & even Italian sausage or meatballs
1 Picture
Ingredients
- .6 oz fresh basil
- .3 oz fresh oregano
- 3 Tbsp dried basil
- 3 tsp dried oregano
- 3oz chopped panchetta
- 3 Tbsp dried parsley
- 1 tsp crushed red pepper
- 1 ½ tsp coarse ground black pepper
- 3 Tbsp beef base
- 3 Tbsp ground fennel
- 6 tsp sugar
- 6 oz minced garlic (about 15 cloves)
- 9 oz minced sweet onions (about 1 ½ onions)
- 9 oz dry red wine (cab or chianti)
- 3 32 oz cans crushed tomatos
- 3 cups water (rinse out tomato cans)
Details
Servings 10
Level of difficulty Average
Preparation time 35mins
Cooking time 90mins
Cost Average budget
Preparation
Step 1
Heat 3 Tbsp olive oil in dutch oven on med heat. Add chopped panchetta to pan and render until crispy.
When panchetta starts to crisp, add onions and garlic. Saute until they start to brown.
Add wine and simmer for 2-3 minutes, until most of wine has evaporated.
Add beef base and whisk in until incorporated.
Reduce to med low heat and gently add tomatoes and water.
Stir until onions, tomatoes, and water are all combined.
Mix in sugar and dried herbs and spices.
Cook until starts to bubble.
Mix in fresh herbs and cover. Put in oven at 250 degrees.
After 1 hour, stir and taste. Re-season as needed.
Depending on what your using the sauce for this is the same recipe to go with all of my other dishes I have in this book. Including next to come my home made meat balls & Italian Sausage.The longer the meat simmers the better it gets.Another tip I have is if you go to use it another day & it is to thick to heat up add a bit of tomato juice to help thin it out.
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