Sensational Spaghetti Sauce

Categories: Pasta

Yield: 3-6

Ingredients: 1 lb ground beef - 1/2 lb ground pork - 1/2 lb ground veal - 1 tbsp olive oil - 1 spanish onion, chopped - 4 garlic cloves, minced - 2 large carrots, thinly sliced - 1 large stalk celery (including leaves), finely chopped - 1 red or green pepper, cored and finely chopped - 1/2 lb mushrooms, sliced - 3 28-oz cans plum tomatoes, including juice - 3 bay leaves - 2 tbsp finely chopped Italian parsley - 1 1/2 tbsp leaf thyme - 1 1/2 tbsp leaf basil - 1 tbsp leaf oregano - 1 tsp leaf rosemary - 1 1/2 tsp salt - 1/2 tsp each black pepper and chili flakes

Directions: 1) Cook ground beef, pork and veal in a large wide saucepan over medium heat, stirring frequently until meat is no longer pink. Using a slotted spoon, remove meat to a bowl. Drain all fat from pan, and return pan to medium heat. 2) Add oil to pan, then add onion, garlic, carrots, celery, red pepper and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes until vegetables are tender. Return meat to saucepan along with remaining ingredients. Using a spoon, press the plum tomatoes against the side of the pan to crush them slightly. 3) Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered, stirring occasionally, for 1 1/4 to 1 1/2 hours until slightly thickened. Three quarters of the way through the cooking, taste and add additional seasonings if necessary. Serve over your favorite pasta. Note: Spaghetti sauce will keep for up to three days if covered and refrigerated. It also freezes very well. Keep in mind though that freezing can affect flavor, so be sure to taste the sauce after thawing and reheating. You may need to boost the flavor with additional herbs and spices. Note2: Hot or Sweet Italian sausage can be substituted for some of the ground beef. Or, if you like your spaghetti sauce quite spicy, add some chili flakes or a chopped jalapeno pepper.

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