The reason I don’t much like to cook is because I lack confidence in the kitchen. While I’m pretty good at following recipes to make baked goods, I’ve never been one to just “whip something up” for dinner. However, I have to admit: I make a pretty good spaghetti sauce. Here is a basic overview of my process.
6 sausages – I like a combo of hot and sweet.
Meatballs – my meatballs usually come out a little different every time, but the main ingredients are parmesan cheese, salt, pepper, bread crumbs, chopped onion, garlic powder, dried parsley, and an egg. Oh, and ground beef.
Beef Neck Bones – a new addition that I’d never used before, but went for them this time to give the sauce a more meaty flavor.
Brown sausages and neck bones in a skillet and set aside.
Taken from the internets: “A holy trinity in cooking is simply a combination of three aromatic ingredients, whether they are vegetables, herbs or spices, that are gently sauteed together to provide a flavor base for other ingredients to build upon.” In the case of Italian cooking, the Trinity is made up of onions, carrots, and celery (also known as “soffritto” in Italian cooking or “mirepoix” in French cooking). Instead of chopping everything up like I normally do, I used a food processor this time, and it was much easier!
To make the actual sauce, I start by sautéing the vegetables, along with some minced garlic, until they start to soften. After about 10 minutes, I add one can of tomato paste. Once I stir that up, I add two 28 oz cans of Tuttorosso crushed tomatoes (this will make a lot of sauce!). I then proceed to add in “a dash of this and a dash of that”—which I rarely do in any other cooking situation. I use: garlic powder, onion powder, dried parsley, a couple bay leaves, salt, pepper, and sugar. Then, I add the browned sausages and bones. I let the sauce start to simmer a little while I fry the meatballs, and once they’re finished, I drop them into the sauce as well.
Once all the meat has been deposited, I turn the heat down low and let the sauce cook for as long as possible. When I made it last weekend, I left it on the stove for about four hours.
This is not the most beautiful photo of the finished product (I started eating before I remembered to take a picture), but this is my sauce in all its glory.
Is your sauce better than mine? Tell me why, so I can further improve mine!