Barry's Spaghetti Bolognese
Author: Barry Martin
Nutrition Information
- Serves: 8 Quarts/40 Servings
- Serving size: 1 cup
- Calories: 282 kcal
- Fat: 20.9 g
- Saturated fat: 3.982 g
- Unsaturated fat: 15.165 g
- Trans fat: 0.092 g
- Carbohydrates: 14.72 g
- Sugar: 6.58 g
- Sodium: 345 mg
- Fiber: 2.7 g
- Protein: 11.48 g
- Cholesterol: 37 mg
Recipe type: Sauces
Cuisine: Italian
Prep time:
Cook time:
Total time:

I finally decided to recreate my spaghetti sauce recipe from scratch. So far this is the first take, but it turned out very well.
Ingredients
- 4 quarts Tomato Juice
- 4 small or 2 large cans of Tomato Paste
- ¾ Cup Cabernet Sauvignon
- 1 large Yellow Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 jar Flame Roasted Sweet Pimento Italian Peppers
- 4 tablespoons Minced Garlic
- 3 15 oz cans Fire Roasted Diced Tomatoes with garlic
- 3 tablespoons Parsley
- 8 tablespoons Sugar in the Raw
- 1 tablespoon Basil, heaped
- 2 teaspoons Oregano, heaped
- 2 teaspoon Salt,
- dash Pepper
- 2 Bay Leaf
- 4 Tablespoons cold Water
- 4 Tablespoons Cornstarch
- 1.5 lb. Extra Lean Ground Beef
- 1 lb. Mild Italian Sausage
Instructions
- Add 4 quarts of tomato juice to large stock pot
- Add parsley, Sugar in the Raw, 2 tablespoon minced garlic, basil, oregano, salt, pepper, cabernet sauvignon and bay leaves to pot with tomato juice
- In a large skillet, caramelize large yellow onion
- Finely chop caramelized onion in food processor and add to pot
- Chop red and green bell peppers
- Puree in food process and add to pot
- Stir regularly and bring to a boil
- Simmer well 1 to 1½ hours covered at first and then partially covered.
- Remove Bay Leaves and use immersion blender to make mixture smooth.
- Blend cold Water and Corn Starch until smooth in a separate bowl and add slowly to tomato mixture stirring until well blended to aid in thickening
- Add Tomato Paste and Fire Roasted Diced Tomatoes, mixing well and continue to simmer.
- Add 2 tablespoons of minced garlic
- Drain flame roasted Italian peppers, chop into small pieces and add to pot
- Brown Ground Beef, seasoning with salt, pepper and oregano
- Drain and add to Sauce.
- Brown Italian Sausage, seasoning with salt, pepper and oregano
- Drain and add to Sauce.
- Simmer
- Season to taste
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