Spaghetti Sauce
  • 1 29 oz. can tomato sauce
  • 1 14 oz. can tomato sauce
  • 1 28 oz. can crushed tomatoes
  • 1 12 oz. can tomato paste
  • 2 teaspoons olive oil
  • 1½ lbs. ground beef
  • ¾ lbs. mild Italian sausage
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 8 oz. white or brown mushrooms, sliced
  • ½ oz. dried porcini mushrooms
  • 2-3 cups red wine
  • 4 oz. can green chilies, chopped
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ⅛ teaspoon red chili flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 rounded tablespoon beef bouillon paste
  1. Because the crock-pot takes a while to heat up, begin by plugging it in and setting it to the highest setting. Add all the tomatoes, sauce, and paste and cover while you brown the meat. In a large skillet, add a couple teaspoons olive oil and when it is hot add the beef, sausage, and onions. Use a wooden spoon to stir and break up the ground meat as you brown off the meat and onions. Continue cooking until the meat has started to brown well. Add the chopped garlic and continue to brown. It should start sticking to the bottom of the pan which is good, just do not let it burn. After you have browned the meat, add the two cups of wine to deglaze the pan and loosen all the tasty brown bits that have stuck to the bottom of the pan. Add the meat and onions to the crock-pot. Remove the reconstituted porcini from the wine and give them a rough chop, reserving the wine that they soaked in. If necessary, add a little olive oil to the skillet and sauté the fresh mushrooms and porcini. Sauté until cooked soft and browned, using the reserved wine to deglaze and loosen any stuck-on bits. When finished with the mushrooms, add them to the crock-pot. Add all remaining ingredients and stir. The sauce will be ready in about two hours from the time it starts to boil. Do not lift the lid unless necessary and allow the sauce to simmer.
  2. After a couple hours, taste and adjust the seasoning to suit your taste. This recipe makes about 6 quarts.
Recipe by Have You Eaten, SF? at