Cassie's Corner

Home-Made Spaghetti Sauce With Angel Hair Pasta is one of my favorite recipes. While there are many versions of spaghetti sauce, I have refined this one over the years. Of course, I will frequently use this sauce without the meat. For example, when I want to make Veal Parmigiana, this is my go-to sauce. While, many of these ingredients will come from my yard, there will be some adjustments to the amounts. However, for the wine, I always use a Merlot. Naturally, I use one from my DTCAmbassador botique wine of the month club. Finally, resulting in a flavorful symphony in my mouth.

Homemade Spaghetti Sauce Ingredients:

• ◊ 1 1/2 LBS Lean Ground Beef

• ◊ 2 Quality Linguica Sausages Ground

• ◊ 4 Cups Diced tomatoes

• ◊ 1 Large Green Bell Pepper, Diced

• ◊ 1 Medium Yellow Onion Diced Very Fine

• ◊ 3 Cloves Of Garlic Run Through A Garlic Press.

• ◊ 1/2 Teaspoon Fresh Grated Ginger

• ◊ 3 Tablespoons Extra Virgin Olive Oil (I use one that includes Avocado Oil)

• ◊ Approximately 2/3 Cup Of Red Wine

• ◊ 6 Cups Of Tomato Puree

• ◊ 4 Stalks Of Celery Sliced Thinly, Then Diced

• ◊ 12 White Or Brown Mushrooms Sliced To Your Liking

• ◊ Approximately 2 teaspoons of Fennel Seeds, 1 teaspoon Fresh Basil, 2 teaspoons Fresh Oregano, 1/2 teaspoon Marjoram, 1/2 teaspoon Thyme, 1 teaspoon Rosemary, 1/2 teaspoon Sage, 1 teaspoon Turmeric. (These are approximate amounts.) I usually start with these amounts added to the ground beef and linguica. This sets the flavor.

Homemade Spaghetti Sauce Directions:

1.  Heat oil in 6-quart Dutch Oven
2. Cook Onions, Garlic, Grated Ginger, Celery, and Bell pepper for 5 minutes on Medium-Low Heat (Approximately 250°)
3. Now add the ground round and increase the heat to 350°. While, stirring the meat frequently. When the meat is almost cooked add linguica, Diced Tomatoes, and seasonings. And reduce heat to 250°. Now add Tomato Puree and Red Wine. Bring to a boil. Then reduce heat to simmer for approximately 6 to 8 hours stirring regularly. Simmering like this saturates the sauce with the flavors.
4. I usually let my sauce set overnight. Then reheat about 1 hour before I want to serve. This is when I add the Mushrooms and fine-tune the flavor with a dash of raw sugar and Maggi seasoning. Of course, I taste the sauce and make any adjustments to the spices as necessary.
5. While I prefer fresh  Angel Hair pasta, you can use whatever you prefer.
6. Once I have a pot of boiling water. I add some Extra Virgin Olive Oil, then the pasta. Cook to your preference. Next, I rinse my pasta to remove the starch. Then let drain for 10 minutes.
7. Next, I heat 3 Tablespoons of butter in the pot I cooked the pasta. Now I add the pasta and mix thoroughly. Lastly, I add fresh parsley and stir into the pasta. (Dried Parsley or Cilantro may be used in place of the fresh).
8. Place Spaghetti Sauce and Pasta into separate serving dishes.
9. Grate fresh Parmigiana Cheese for garnish.

Now Your Flavorful Home-Made Spaghetti Sauce: With Pasta Dinner Is Ready!

While many people like garlic bread with their Spaghetti. However, I like just regular Sourdough French Bread. Yet, there does need to be bread served to sop up the excess sauce. Now, since everyone has been smelling the sauce for more than 24 hours. Therefore, they are more than ready to eat. Resulting in a family thoroughly enjoying a home cooked meal together.

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