The title “meat sauce” doesn’t do it justice. This is meat sauce, yes, but it’s also filled with a half dozen sweet Italian sausages, beautiful minced mushrooms (the fancy kind), and the best tomatoes Italy has to offer. There’s also a richness that comes from the best olive oil you can muster and sweet, sweet onion.
| Servings | Prep Time |
| 4 quarts | 15 minutes |
| Cook Time |
| 4 1/2 hours |
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The title “meat sauce” doesn’t do it justice. This is meat sauce, yes, but it’s also filled with a half dozen sweet Italian sausages, beautiful minced mushrooms (the fancy kind), and the best tomatoes Italy has to offer. There’s also a richness that comes from the best olive oil you can muster and sweet, sweet onion.
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Ingredients
- 1/2 cup olive oil
- 2 onions , Bermuda preferred
- 3/4-1 lb ground beef (lean)
- 74 ounces canned tomatoes (3 cans San Marzano Peeled Tomatoes)
- 12 ounces tomato paste
- 1 ounce mushrooms (dried), porcinis preferred, reconstitute with 1 cup hot water
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice -OR-
- 1/8 tsp ground cloves
- salt
- pepper
- 6-8 italian sausages (sweet)
Servings: quarts
Units:
Instructions
- Fry the chopped onions in a 1/2 cup of olive oil until soft, then add in the beef and brown it.
- Pour on the canned tomatoes, the tomato paste, the chopped mushrooms, allspice, and nutmeg.
- Give everything a stir, then top with the whole, raw sausages.
- Cover and simmer for 4 hours.
- Remove the sausages and, when cool enough to handle, slice into half moons.
- Break up the tomato chunks, if there are any, and stir the sausage back into the sauce.
Recipe Notes
Ideally, Alfred says you should wait to eat this until the next day so the flavors have time to mingle.