Spaghetti Sauce

8 Large Tomatoes
1 lb ground beef (I use ground Chuck, cut from the shoulder, rich in flavor and tender texture)
1 lb mild italian sausage (use hot if you like it, will provide a spicier sauce)
1/2 white onion, shredded
1/4 C. freshly shredded carrots
2 cloves garlic, minced
1/4 C. red wine
1/4 C. beef stock
5 large leaves Basil
Fresh herbs (oregano, rosemary, thyme, bay leaves)

Align 8 tomatoes in casserole dish and drizzle liberally with salt and safflower oil, or any high heat oil. Roast at 450°F for 25-30 minutes or until desired doneness. I like mine to be collapsing and charred.
While tomatoes are roasting, cook your meat in a large pot (I used a dutch oven). Add both raw meats, shredded onions and carrots at the same time. The natural fats from the beef will sweat out and provide your pan with a fatty coating so no need to use extra oils. Sprinkle with salt and pepper. Allow ingredients to cook until almost brown. Add fresh garlic for about 1 minutes or until fragment. Add red wine and beef stock and allow to cook for 20 minutes more on a low to simmer temperature.
Take roasted tomatoes out of oven and sprinkle again with salt (about 1/2 Tbsp) and allow to cool. Once cooled, add tomatoes to blender with fresh basil. Important that its fresh. Pulse until all is blended.
Drain meat. Return meat to Dutch Oven pot (or large pot that retains heat). Pour tomato sauce from blender over the meat and stir. Set stove to a simmer temperature. Add fresh herbs of your choice. I like to use fresh oregano, rosemary and thyme. I used 3 pre packaged bay leaves but if you have the real deal even better! Allow sauce to marinade with the fresh herbs, the longer the better.

Serve with fresh pasta. I like to add cracked pepper to my dough before adding it to my spaghetti cutter attachment.


Chef Willman

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