Magic Sauce
This is a family recipe and as per usual all of the measurements are approximate. When my Grandmother taught me how to make it, she didn't measure anything either so a lot of the seasonings and stuff should be to your taste. Also the 4 meats in the sauce are essential for the right flavor, I don't usually eat the Italian sausage or the pork chops but other people always seem willing to eat them for me :) All of the ingredients and the long cooking time are absolutely essential in getting the sauce right. Trust me on this. It's not the healthiest thing in the world ever but its sure delicious.
2 lbs ground beef - preferrably 90% lean
1 lb hot Italian sausage, cut into 2" long pieces
1 lb German sausage (Boulder Sausage Company makes the best I've had), cut into 1" long pieces
1 lb boneless pork chops, sliced into strips
6-8 cloves garlic, minced (or more if you like but be careful with the fresh stuff)
3 tablespoons olive oil
2 - 28 oz cans diced tomatoes
2 - 28 oz can tomato sauce
1 - 8 oz can tomato paste
4-6 tablespoons-ish of Italian seasoning
1 teaspoon of sugar
1. Heat the olive oil in a large frying pan over medium heat, add garlic and saute for 2 minutes and then add the pork chops. Brown pork chops in garlic (they don't need to be cooked all the way through as they will finish cooking in the sauce) and then add chops and garlic and any olive oil leftover into a large, empty stock pot
2. After the pork chops have been added to the sauce pan use the same frying pan to brown the ground beef, once the beef is cooked add the tomato paste and saute until tomato paste turns orange (keep the can out so you see the change in color), once it's orange add to the stock pot
3. Brown the sausage using the same frying pan, once browned (doesn't need to be cooked all the way, they will finish in the sauce) toss into stock pot
4. Add all the tomato sauce, diced tomatoes and Italian seasoning (I usually also add more oregano, thyme and basil). Add three large cans of water to the stock pot and bring to boil, once it has come a boil reduce heat and simmer for 6-8 hours. About halfway through add the teaspoon of sugar, this will help cut the acidity of tomatoes.
The minimum simmer time should be 6 hours. I usually aim for a full 8 hours so it has time to acheive the right texture and flavor. If it's getting too thick feel free to add another cup or two of water and continue to simmer until it's nice and thick again.
Be sure to stir the sauce regularly!
Serve and Enjoy!
Mark's Nom Scale
Mark gives the Sauce 9 noms
Guest Nommer Owen also gives it 9 noms!
2 lbs ground beef - preferrably 90% lean
1 lb hot Italian sausage, cut into 2" long pieces
1 lb German sausage (Boulder Sausage Company makes the best I've had), cut into 1" long pieces
1 lb boneless pork chops, sliced into strips
6-8 cloves garlic, minced (or more if you like but be careful with the fresh stuff)
3 tablespoons olive oil
2 - 28 oz cans diced tomatoes
2 - 28 oz can tomato sauce
1 - 8 oz can tomato paste
4-6 tablespoons-ish of Italian seasoning
1 teaspoon of sugar
1. Heat the olive oil in a large frying pan over medium heat, add garlic and saute for 2 minutes and then add the pork chops. Brown pork chops in garlic (they don't need to be cooked all the way through as they will finish cooking in the sauce) and then add chops and garlic and any olive oil leftover into a large, empty stock pot
2. After the pork chops have been added to the sauce pan use the same frying pan to brown the ground beef, once the beef is cooked add the tomato paste and saute until tomato paste turns orange (keep the can out so you see the change in color), once it's orange add to the stock pot
3. Brown the sausage using the same frying pan, once browned (doesn't need to be cooked all the way, they will finish in the sauce) toss into stock pot
4. Add all the tomato sauce, diced tomatoes and Italian seasoning (I usually also add more oregano, thyme and basil). Add three large cans of water to the stock pot and bring to boil, once it has come a boil reduce heat and simmer for 6-8 hours. About halfway through add the teaspoon of sugar, this will help cut the acidity of tomatoes.
The minimum simmer time should be 6 hours. I usually aim for a full 8 hours so it has time to acheive the right texture and flavor. If it's getting too thick feel free to add another cup or two of water and continue to simmer until it's nice and thick again.
Be sure to stir the sauce regularly!
Serve and Enjoy!
Mark's Nom Scale
Mark gives the Sauce 9 noms
Guest Nommer Owen also gives it 9 noms!
This comment has been removed by the author.
ReplyDeletethis one goes all the way to 11 in my book!
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