Homemade Spaghetti Sauce
3 tablespoons olive oil
3 peeled and medium diced white onions
10 cloves finely minced garlic
1 cup cabernet sauvignon
2 pounds loose mild Italian sausage
2 pounds ground beef
109 ounces San Marzano whole peeled tomatoes
3 tablespoons dry oregano
¼ cup dry basil
1 ½ cups grated parmigiano Reggiano cheese
1 1/2 cups grated pecorino Romano
3 tablespoons balsamic vinegar
½ cup chopped Italian parsley
sugar to taste
coarse salt and pepper to taste
½ cup tomato paste
- Add the olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, which takes about 30 to 40 minutes.
- Add the garlic and cook for 3o to 45 seconds or until fragrant.
- Deglaze with red wine and cook over low to medium heat until the amount of liquid is reduced by one-half, about 5-7 minutes.
- Place in the sausage and ground sirloin and cook over medium heat until cooked throughout. There should be no pink while stirring often to break up any large chunks.
- While the meat is cooking, crush the whole peeled tomatoes with your hands to bite-sized pieces.
- Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
- Finish by stirring in the cheeses, parsley, and balsamic vinegar and adjusting the seasonings with salt and pepper and sugar, if needed.
- Lastly, thicken it by stirring in tomato paste until it is to your desired thickness.
