Sunday Ground Chuck And Mushrooms Spaghetti Recipes

SUNDAY GROUND CHUCK AND MUSHROOMS SPAGHETTI

Steps:

• In a large, heavy stockpot, brown ground chuck, breaking up as you stir. Try to leave some good sized chunks. You can choose to drain the fat or keep it in for flavor.
• Add chopped onions to pot and continue to cook, stirring occasionally until onions are softened and translucent. Add garlic and stir.
• Add diced tomatoes, tomato paste, tomato sauce, olive oil and water to the pot. Add mushrooms.
• Add salt, pepper, oregano, herbes de provence, basil, parsley, brown sugar, cinnamon, celery salt, crushed red pepper, tarragon and bay leaves to the pot.
• Stir well and bring to a slight boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour and no longer than 1 hour and a half.
• Cook spaghetti noodles according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan or parmigiano reggiano cheese.

CHICAGO-STYLE ITALIAN SPAGHETTI SAUCE

Steps:

• 1. If you purchased link sausage, remove the sausage from its casing before you start the cooking process.
• 2. In a large stock pot, saute together the chopped onion, bell pepper and garlic along with the ground chuck and italian sausage. Once the meat has been browned, drain the excess fat off.
• 3. To the meat add the remainder of your ingredients. Cook covered over low heat for a good three hours, stirring often.
• 4. If you would rather make a meatless sauce, just eliminate the chuck and sausage. If you would rather use meatballs and pieces of link sausage, add them after the first hour of cooking.
• 5. FREEZES REALLY WELL! I usually take a Sunday and make a quadruple batch so I always have some in my freezer. Also makes great sauce for baked ziti and lasagne.