Last night, we cracked a bottle of Valpolicella Ripasso & spent the evening putting this sauce together and letting it simmer for a couple of hours. It’s hard to screw up spaghetti sauce, but this truly was next level.
Pair this with some grain-free spaghetti noodles (try Tolerant), or spiralized zucchini. This is the PERFECT sauce.
What you need:
– 2 Tbsp EVOO
– 4 large shallots (peeled & thinly sliced)
– 3 cloves of garlic (crushed)
– yellow bell pepper (chopped)
– 3 small zucchini (cut into half lengthwise and sliced 1/4 inch)
– 2 cups of sliced mushrooms
– 2 large hot Italian sausages (get from La Bottega Nicastro if you live in Ottawa!)
– 1/2 lb ground beef
– 1/2 lb ground pork
-1/2 cup of dry red wine
– 1 can of San Marzano whole tomatoes (either cut into pieces with with kitchen shears or torn by hand)
– 1 tbsp of dried oregano
– 1 tsp of dried parsley
– 1 tsp of crushed red Chili pepper flakes
– 2 heaping tbsp of dried basil
– fresh basil & parmigiana reggiano for topping (optional!)
What you do:
1. Heat EVOO in a heavy pan or Dutch oven over medium heat.
2. Add shallots and sautee for a few minutes until translucent.
3. Add crushed garlic and sautee for another minute.
4. Add the ground beef and ground pork to the pan, along with the herbs and spices, and stir often until meat is browned.
5. Once browned, remove meat from the pan, leaving about 2-3 TBSP of fat in the pan to cook.
6. Either in a separate pan or under the broiler, cook the Italian sausages just enough so that they can be cut when cooled and added to the pan. (We did this in a separate pan while the veggies were cooking).
7. Turn the heat up to Medium-High and once hot, add the mushrooms, chopped pepper and zucchini. Sautee for about 5 minutes, stirring frequently.
8. Add the meat mixture back into the pan, then immediately deglaze with the red wine. *Using a wooden spoon to scrape the bottom will help pick up the crispy, flavourful bits!
9. Stir in tomato paste, a generous pinch of salt & then the chopped up sausage pieces.
10. Add the tomatoes and their juices, and stir. Once boiling, turn down to a very low simmer and let sit for a minimum of 1 hour. 2-3 would be ideal, stirring occasionally.
11. Taste for adjustments, add S&P if necessary.
12. When ready, serve on your favourite pasta variety, and top with fresh basil & parm.
*Makes great leftovers!!
Bon appetit! xx.