In my opinion, there is nothing better than a great, thick meat sauce on spaghetti or in lasagna. Meaning no disrespect to the jarred brand labels sauces, they just don't cut it. Not being able to find what I really like led me to start experimenting many years ago when I was in the catering business. Of course, then, I was mainly building a sauce to use with baked ziti for hundreds of people, I now normally only make it crock pot size batches for dinner, dipping and left overs.Yesterday, I think I made my best ever.
All sorts of comments on Facebook for the picture I posted, thank you very much, I was asked if I was going to share the sauce and my recipe. Ha! You better get here quick if you want to try some and I don't use a recipe! Nevertheless, I will give you the gist of what I use and how I make it. My guess is that this will be the most expensive spaghetti sauce there is, but, you get what you pay for.
Since I really don't use a recipe, the amount, quantities and sizes are approximate... that is the fun with building it. I'd call this a typical batch for a family dinner, maybe some left over for tomorrow or for using warmed up in a salsa like manner with taco chips.
I start with jarred sauce, it's a good start. I'm partial to Prego, I think if you are just going to have jarred sauce on spaghetti, Prego is the best.... but it needs my help. For this batch, a large jar, it's about 67 ounces or just over 4 pounds. Add to a crock pot of sufficient size to hold this and a lot more.
Next I cook up at least a pound and a half at the minimum of good quality ground beef. Browned and broken up. Drain all the liquid off and just add the ground beef into your crock pot. When I say drain off, I will normally keep the liquid to cook sausage in, right in the same pan works well.
In the ground beef drippings, I add a package of sausage. We're not talking breakfast sausage links, but, the large, fat pieces. Normally I just use sweet sausage however once in a while I would mix in some hot sausage or use all hot sausage. You could use garlic sausage or any combination to suit your taste. Normally about 6 pieces for a batch this size. Once cooked, before adding to the sauce, I either chop it into very small pieces or chop in a blender.
There's nothing like good pepperoni either. Most often ground in a blender or shipped into very small pieces (a lot more work). I only use beef pepperoni, I'm not crazy about the turkey variety.
Depending on my mood when making it, I may also add chopped pieces of cooked mushrooms, hard salami or anything else that suits my fancy, and is available in the refrigerator. These are often not added unless I purposely get the items knowing I'm going to make a batch.
Typical ingredients:
- Prego sauce of any flavor - classic, meat, mushroom .... which ever you want
- Ground beef - at least a pound and a half
- Sausage - about 6 pieces (ground up)
- Pepperoni - a good size piece from a stick or half a bag of slices (chopped)
- Cooked chopped mushrooms or other meats
- occasionally, finely chopped celery and onion
- Spices to taste:
Salt and Pepper
Onion salt
Oregano
Old Bay (thanks to Rita)
Basil
Garlic salt
whatever else strikes me - and there usually are more
All stirred up in the crock pot, sample often, simmer on warmer or low for 4-6 hours.... delish!
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