6/5/2010 – Spaghetti Sauce

Been kind of a busy day. We got home from the valley following a very successful stuff-acquisition trip and then had to figure out where to stow all this new stuff. We’re partway done but some of it is just stashed out of sight until we can get back to it, not officially stowed. We went out to dinner at the Rogue Brewery with the family and then visited with them for awhile afterwards. Once we got back to the boat, Lulu still had pasta salad to make for tomorrow and I had a bunch of charts to catalog and stow. So it’s nice that at least a couple folks asked for Lulu’s spaghetti sauce recipe so I can just post that instead of having to figure out a real blog. So here we go. Feel free to mess around with it. Lulu does. Just don’t mess with it too much.

Lulu’s Spaghetti Sauce:

serves about 12 depending on whether you use it on spaghetti or lasagna or what…

1-1/2 lb. Italian sausage
1 med. onion, chopped
1 med. green bell pepper, chopped
3 cloves garlic, minced
12 medium mushrooms, sliced, or one 6 oz. can of mushrooms
1 ea. 15 oz. can of diced tomatoes
2 ea. 8 oz. cans tomato sauce
3 ea. 6 oz. cans tomato paste
2 cups red wine

1/3 cup brown sugar
2 teaspoons oregano
2 teaspoons basil
1 teaspoon marjoram
1 teaspoon thyme
1 tablespoon parsley
1 teaspoon sage
1 teaspoon rosemary
2 teaspoons fennel seed, ground
1/4 cup beef base*
salt & pepper to taste

Brown the sausage. Add onion, pepper, garlic, and mushrooms and saute until vegetables are soft. Add remaining ingredients and simmer together for 30-45 minutes. Taste and adjust seasoning to taste. Sauce should be a rich brownish-red.

* Not to be confused with beef bullion. This is a paste that we buy at restaurant supply places like “Cash & Carry”. Probably can be found in other places as well. But be aware that Lulu says the key to the sauce is the sugar and the beef base.

Good luck and bon apetit.


About sryoder

Steve & Lulu... retired. Had enough of the cold wet dreary fall/winter/spring in the Pacific Northwest. Bought a boat, fixed it up, sold our home and sailed to Mexico in November, 2010. Been here ever since except for occasional forays to the States (summer only, thank you) to visit the kids, parents and siblings. If you're looking for a sailing blog, this is the wrong place. This is a traveling, hunkering in, eating blog. Sailing is just how we get from place to place when we can't walk.
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2 Responses to 6/5/2010 – Spaghetti Sauce

  1. Anonymous says:

    As i was reading the recipe…. i was thinking " this is pretty straight forward " until i got to the brown sugar and then the beef base…. yep… i can imagine it being real good… i will be trying it soon! FI

  2. rod says:

    Looks like a good sauce. Try adding a couple of mashed anchovy fillets to that. The flavor isn't too strong because it is so diluted. I add them to jarred sauces for pizza or pasta and it works wonders.

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