Things You'll Need:
- Plum tomatoes
- 1 large can of whole peeled tomatoes
- 1 lb. lean ground beef
- 1 lb. lean ground veal
- Baby bella mushrooms
- Fresh basil
- Fresh garlic cloves
- 1 large white onion
- Sea salt and fresh black pepper
- Garlic powder and onion salt
- Extra virgin olive oil
- Red table wine
- Butter
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Step 1
Melt 4 tbsp. butter in a large skillet or sauce pan. Add 6 tbsp. olive oil to the pan. Toss in chopped onion and 6 minced garlic cloves. Let simmer for 10 minutes.
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Step 2
Add 1 lb. or less of each type of meat to the pan and cook through, about 10 minutes. Season meat, onion and garlic with freshly ground pepper and sea salt. Stir thoroughly.
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Step 3
Chop mushrooms and add them to the pan. Add 1 cup wine and allow it to cook off.
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Step 4
Transfer garlic, onion and meat mixture into a larger stew pot. Chop and add 6 to 8 fresh plum tomatoes. Add 1 can of peeled tomatoes. Season again with salt and pepper, both coarse and fine. Sprinkle garlic powder and onion salt onto tomatoes.
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Step 5
Mince and add fresh basil to the chunky sauce. Sir and let sauce reduce over medium heat. Stir occasionally. Allow sauce to bubble consistently without boiling up to two hours depending on the desired thickness. When the spaghetti sauce has reached desired thickness, test it for correct seasoning proportions.
