Tim and I stayed with our friends, Tracey and Tommy in Chicago a couple months back for our 1/2 marathon. The night before, Tracey cooked us a delicious meal – her dad’s spaghetti recipe.
It’s hearty and seasoned to perfection. A great meal as we head into chillier nights.
The best part about this recipe is the love put into it. I had to laugh as Tracey was making it because she didn’t have measurements for anything. Instead, she just sprinkled a little bit of this, a dash of that. And there you have it. SO – I tried my best to observe and get the recipe down correctly.
Thank you Tracey and Mr. Bien for this delicious recipe. I know I’ll be making this in my house soon.
Mr. Bien’s Spaghetti Sauce
1 lb. hot italian sausage
1 lb. lean ground beef
1 yellow onion, chopped
3 tomatoes, chipped
2 small cans of tomato sauce with basil, garlic and oregano seasoning
2 regular cans of diced tomatoes with oregano, garlic and basil
2 jars of Ragu, sauteed onion and garlic spaghetti sauce
1 can tomato paste
2 Tbsp minced garlic
1 Tbsp. italian seasoning
1 Tbsp. garlic powder
1 Tbsp. garlic salt
Dash of S & P
Whole wheat pasta
Cook ground beef. Drain excess grease.
Chop tomatoes and onions. Add canned and freshly chopped tomatoes to large pot. Add ground beef. Stir.
Saute onions and sausage in the same pan you used to cook the ground beef. Cook until sausage is no longer pink. Drain excess grease. Add to pot.
Continue to add spaghetti sauce and tomato sauce to pan. Give it a good stir. Next add spoon of minced garlic. Add italian seasoning, garlic powder, garlic salt and dash of salt and pepper. Remember, Tracey just sort of added a dash of this and a dash of that so I guestimated on the amounts. Finish by adding can of tomato paste. The paste will help thicken the sauce.
Simmer on low for 1 hour. Let the flavors mix together. Cook pasta according to package instructions. Scoop sauce on top of pasta. Sprinkle with a little parmesan cheese. Dig in!
