Chicago Style Spaghetti Sauce Recipes

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Steps:

• 1. If you purchased link sausage, remove the sausage from its casing before you start the cooking process.
• 2. In a large stock pot, saute together the chopped onion, bell pepper and garlic along with the ground chuck and italian sausage. Once the meat has been browned, drain the excess fat off.
• 3. To the meat add the remainder of your ingredients. Cook covered over low heat for a good three hours, stirring often.
• 4. If you would rather make a meatless sauce, just eliminate the chuck and sausage. If you would rather use meatballs and pieces of link sausage, add them after the first hour of cooking.
• 5. FREEZES REALLY WELL! I usually take a Sunday and make a quadruple batch so I always have some in my freezer. Also makes great sauce for baked ziti and lasagne.