Spaghetti alla Gregorio
2 lb. lean ground beef
2 lb. Italian sausage
1 large sweet onion (chopped)
5-6 cloves fresh garlic (minced)
2 29oz. cans whole tomatoes (chopped coarsely)
5 29oz. cans tomato sauce
1 large jar mushrooms
2 bay leaves
3-4 tsp. fresh oregano
3-4 tsp. fresh sweet basil (crushed)
3-4 tsp. fresh Italian seasoning (crushed)
1-2 tsp. salt (to taste)
1 tsp. white pepper (optional)
sugar (to taste--see directions) Combine sausage and ground
beef by hand. Place in a skillet and brown until all the meat appears to be just
done. Remove the meat from the skillet and place into a large Dutch oven. Remove
the grease from the skillet, leaving 3-4 Tbs. Saute the onion and garlic until
the onion is barely translucent. When done, place the onion-garlic mixture into
the Dutch oven with the meat. Add to this mixture the chopped tomatoes and
tomato sauce.
Cook on medium heat until JUST boiling. Reduce to simmer and add the oregano,
basil, Italian seasoning and bay leaves. Add mushrooms. Simmer for 1 hr. and
taste. If the sauce tastes too acidic, add 1 tsp. salt and 3 Tbs. sugar and
stir. Simmer another hour and re-taste. At this time you may add pepper, if you
so desire. Again, if the sauce is still too acidic, repeat the salt and sugar.
Do not add more than 2 tsp. salt. Keep simmering until the sauce is just
covering the meat. It usually takes 4-5 hrs. to complete the cooking process. |