June's Spaghetti Sauce

June's Spaghetti Sauce

It's May 15th and I'm sitting here in my Zen room seeing snowflakes outside my window. Crazy. Good thing I made a huge batch of this spaghetti sauce last night. Perfect leftovers for this freezing day. June was my stepmom. She was a fab cook. I spent many years enjoying her cooking and she made some awesome creations. Her spaghetti sauce though was legendary. I have great memories of my dad standing over the pot with a hunk of bread, dipping it into the stock pot of sauce, eating it over the stove - and June saying "Now Jim just wait until dinner!" But he never did - it was that good -  and he'd pass me a hunk of bread with sauce. I haven't made it in years but my sisters were up for the weekend. And yup, it is just as awesome as we all remembered. It's even better the next day.  

June's Spaghetti Sauce

  • 2 pounds Ground Round
  • 1 pound ground Italian Sausage
  • 3 Tbs Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup Broth (you can use beef or vegetable)*
  • 3 cans of 28 Ounce Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 tsp.Fangboner Farms Italian Blend (you can use 1 tsp oregano if you don't have any)
  • 1 tsp  Fangboner Farms Thyme
  • 4 whole Bay Leaves
  • 2 Tbs Sugar
  • 2 tsp Kosher Salt
  • 1/2 tsp Crushed Red Pepper (you don't have to use them but they do give a nice little zing)
  • Parmesan Cheese - I prefer shaved but you can use grated for the top

*If you like and you have some sitting around, you can replace some or all of the broth with wine -red will give it a deeper flavor, white just a bit sweeter.

In a large pot over medium-high heat, brown the ground beef and Italian Sausage until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes.

Add crushed tomatoes and tomato paste. Stir to combine, then add Italian Blend, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked ground beef and Italian Sausage and stir to combine.

Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or broth if it needs more liquid Discard bay leaves before serving.

Serve it over cooked spaghetti (or I eat mine over cooked quinoa because noodles just don't agree with me) and top with the Parmesan cheese. Double dog dare you to NOT eat it out of the pot with some nice crusty bread. . .

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