GOLDEN TOAD'S SPAGHETTI WITH MEAT MARINARA
Everyone needs a good Meat Marinara Sauce recipe. I use this sauce on pasta, in lasagna, over chicken parmesan, you name it. Most of the time I continue to tweak my recipes endlessly. This is one that has remained constant for probably 10 years now. My friends and family love it. I hope you do as well.
- 1# Ground Chuck (80/20 Beef)
- 1# Mild Italian Sausage
- 2 TBS Extra-Virgin Olive Oil
- 1 Yellow Onion, finely diced
- 1 TBS + 1 tsp Golden Toad Prime Steak Rub
- 1 tsp Chili Powder
- 1 TBS Oregano
- 1 TBS Italian Seasoning
- 1 tsp MSG
- 1 Cup Cabernet
- 2 (28oz) cans Crushed Tomatoes (Hunts)
- 1 (15oz) can Tomato Sauce (Hunts)
- 1 (6oz) can Tomato Paste (Hunts)
- 1 Green Bell Pepper (diced)
- 4 tsp (heaping) chopped Garlic in oil (Christopher Ranch)
- 1 TBS Brown Sugar
- 3 dried Bay Leaves
Reserve for last 30 minutes
- About ½ oz - 1 oz fresh Basil (finely chopped leaves)
- ¼ Cup Parmesan Cheese
- ¼ Cup Heavy Cream
- Sautee Onion in a large Dutch Oven in 2 TBS of Olive Oil until translucent.
- Add Beef and Sausage and cook until brown.
- Stir in Golden Toad Prime Steak Rub, Chili Powder, Oregano, Italian Seasoning, and MSG.
- Add the Cabernet and simmer for about 5 minutes.
- Transfer to a large crock pot / slow cooker.
- Add the Tomato products, Green Bell Pepper, Garlic, Brown Sugar, and Bay Leaves.
- Cover, set heat to low, and simmer all day.
- 30 minutes before you are ready, add the fresh Basil, Parmesan Cheese and Heavy Cream.
- Remove and discard the Bay Leaves if you can find them. If not, don't worry about it, my Mom says it's good luck if you find one on your plate.
Serve over your favorite noodles with fresh grated parmesan, use in your Lasagne Alla Bolognese, or with Chicken Parmesan.
This sauce is best when made 1 day ahead, cooled, covered, and refrigerated. Re-warm over medium heat the following day. It freezes great. I always keep a few plastic tubs full of it in the freezer.