Sarrio's Spaghetti Sauce

Sarrio's Spaghetti Sauce

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, 1 1/2 cups aprox., chopped

• 1 1/2 cups chopped green peppers

• 1 teaspoon minced garlic (2 cloves or use from jar of minced garlic)

• 1/2 teaspoon salt

• 1/2 teaspoon basil

• 1/2 teaspoon dried oregano

• 1/8 teaspoon ground pepper

• 1 teaspoon sugar

• 2 (28 oz.) cans whole, that you crush or crushed tomatoes.

• (We use 4 pints of home canned tomatoes they are the best for sure, when you can't get fresh cooking tomatoes.)

• 2 (15 oz.) cans tomato sauce

• 3 tablespoons tomato paste

• 2 cups water

• 1 to 2 lbs of ground chuck

• 1 package of ground mild Italian Sausage, or you can use links just remove casings to pull apart and brown.

• 1/4 cup Pepperoni, finely chopped

• 2 small cans chopped mushrooms or 3/4 cup chopped fresh

• 1/4 to 1/2 cup a good red wine

Instructions

1. Heat olive oil in large frying pan. Add the garlic, onions, peppers, salt, black pepper, oregano, and basil, saute about 5 minutes or until onions are soft and clear not browned. Drain remove from pan.

2. Brown ground chuck and Italian sausage. Drain

3. In large pot add the tomatoes, tomato sauce, tomato paste, water, sugar then add onion mixture from frying pan, browned meats, and chopped pepperoni. Stir and bring to a simmer over medium-high heat.

4. Add wine. Bring up heat to slight boil with lid off to cook some alcohol out. Be very careful this mixture can pop and burn.

5. Lower heat to just a light simmer. Simmer, covered or uncovered your choice, at least 45 minutes stirring occasionally. We find it better if you simmer on low all afternoon. Keep watch so it will not stick and burn.

You can also cook on low all day in crock pot. After you have boiled, put in crock. This sauce is good for about 3 days in the refrigerator or you may freeze it for about 3 months. If you have any left. This sauce gets better and better every time you reheat it. The old fashioned way is best to reheat in pot on stove. This makes a big pot full so it could easily feed 12 or more people. You could make a day or two in advance and just reheat to serve with freshly made pasta of your choice.