Mim's Updated Spaghetti Sauce

By CheeseDiva

Update includes using San Marzano tomato puree. Homestead Meat Sauce is no longer canned, but in the frozen section at Lunardi's.

Ingredients

• 2 pounds ground chuck (or lamb) beef should be 80/20 ratio
• Sea salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• 2 red onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 6 oz. can tomato paste
• 2- 28 oz. San Marzano tomato puree
• 1- 12oz. thawed Homestead Meat and Mushroom sauce
• 1/2 bunch fresh parsley, chopped

Preparation

Step 1

Step One: Brown the meat in a large Dutch oven. Season with salt and pepper. Strain fat and set aside.

Step Two: Into the same dutch oven, add the tablespoons of olive oil and the onions and garlic.

Step Three: Saute the onions and garlic until soft and fragrant (about five minutes). Then, add in the oregano and rosemary.

Step Four: Add meat and tomato paste. Stir to mix.

Step Five: Lastly, mix in tomato puree and Homestead sauce. Add one half of parsley and stir to mix in.

Step Six: Simmer for two hours. Add remaining parsley and serve.