Chef Lyle’s Homemade Spaghetti Sauce Recipe

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Ingredients:

Serving

1 lb ground beef round
1 lb ground pork
1 lb italian sausage
2 large onions, chopped
6 large garlic cloves, pressed
2 carrots
2 stalks celery
3 tbsp capers, rinsed and drained
2 1/2 lbs roma tomatoes, diced
4 fresh portabella mushrooms , coarsley chopped
2 (28 oz) cans whole canned tomatoes
2 oz olive oil
18 oz hunts tomato paste
96 oz water
2 cups dry red wine
6 tbsp parmesan cheese
1 1/2 tbsp kosher salt
6 leaves fresh basil chiffonade, . (to chiffonade smaller leaves, such as basil, they can be stacked, then rolled and sliced across the ) or 1 tbsp dried basil
1 tbsp fresh oregano
1 tsp fresh ground black pepper
1/4 cup sherry wine vinegar
1/4 cup sugar
1 tsp red pepper flakes
1 1/2 tsp italian seasoning

Directions:

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add 1/2 cup of the wine to the tomatoes and cook for 2 to 3 more minutes over medium heat, and set aside.
In a large 10 quart saucepan over medium heat, sauté the ground beef, pork and sausage until browned.
Remove from pan and set aside.
Drain off excess fat reserving approximately 2 tablespoons.
Add back the meat,tomatoes and remaining ingredients and reserved fat and stir until smooth. Simmer for 3 to 4 hours on low heat, stirring often to prevent scorching.
Add more water as needed to thin sauce and adjust seasonings to taste.
Meat is used mostly to flavor the sauce so if desired you will need more for future meals.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	948.31 Kcal (3970 kJ)
Calories from fat	642.02 Kcal
		% Daily Value*
Total Fat	71.34g	110%
Cholesterol	123.79mg	41%
Sodium	1223.04mg	51%
Potassium	1953.13mg	42%
Total Carbs	34.14g	11%
Sugars	21.27g	85%
Dietary Fiber	8.14g	33%
Protein	31.8g	64%
Vitamin C	31.2mg	52%
Vitamin A	0.2mg	5%
Iron	6.4mg	35%
Calcium	196.8mg	20%

Amount Per 100 g
Calories	101.73 Kcal (426 kJ)
Calories from fat	68.87 Kcal
		% Daily Value*
Total Fat	7.65g	110%
Cholesterol	13.28mg	41%
Sodium	131.2mg	51%
Potassium	209.52mg	42%
Total Carbs	3.66g	11%
Sugars	2.28g	85%
Dietary Fiber	0.87g	33%
Protein	3.41g	64%
Vitamin C	3.3mg	52%
Iron	0.7mg	35%
Calcium	21.1mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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