Thick and Hearty Spaghetti Sauce
Growing up, everything was homemade and most of the ingredients came from our garden. My mom and dad both grew up poor and with fathers that farmed for a living.
My mom's dad was a share cropper in Missouri, and my grandma picked cotton... Sounds like something straight out of an old Southern novel, I know, but that's how they fed their family.
My dad's father was a different type of farmer. He made his living by farming silver foxes. He raised the animals for their pelts back in the day when there was a demand for the fur.
All of this farming and working the land stuck with my parents far into their years and all of us kids benefitted from it by not only eating fresh food, but also by learning how to cook with the ingredients Mother Earth provided us with.
Now that I am older, I still love to use fresh ingredients, and I will always use fresh over canned or packaged when possible, but unfortunately, that is not always an option.
This wonderful, thick spaghetti sauce is an example of combining fresh and pre-packaged ingredients; although, if all fresh ingredients are available, I would absolutely use those!
This is a large batch recipe that freezes and reheats like a champ. It's delicious on spaghetti or your favorite pasta and is amazing in lasagna. I will share my lasagna recipe with you at a later date.
- 4 tablespoons vegetable oil
- 2 large yellow onions, peeled and chopped
- 3 cloves garlic, finely minced
- 3 pounds venison burger
- 2 pounds mild Italian sausage
- 3 cups fresh chopped mushrooms, or 5 (4-ounce) cans
- 4 (14.5-ounce) cans Italian style stewed tomatoes, chopped
- 2 (29-ounce) cans tomato sauce
- 4 (12-ounce) cans tomato paste
- 1/4 cup Italian seasoning
- 1/4 cup sugar
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1-3 tablespoons salt, depending on personal preference
- In a 5-quart pot, heat oil on medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for 3 minutes.
- Add mushrooms to pot and let cook for 5 minutes stirring often.
- Turn heat up to medium-high, and add venison and Italian sausage. Mix everything together and continue cooking until sausage and venison are cooked through and crumbled. Stir often while cooking.
- Add stewed tomatoes and tomato sauce.
- Mix in Italian seasoning.
- Mix ingredients well and heat until sauce is just beginning to boil.
- Add tomato paste and mix thoroughly.
- Add pepper and sugar. Be sure to taste at this point.
- Add salt to taste 1 tablespoon at a time, stirring thoroughly until desired taste is achieved.
- Turn heat up to high and bring to a boil stirring constantly.
- Once sauce boils turn on low heat, cover and let cook 45 minutes stirring occasionally.
When using canned stewed tomatoes, I use my clean kitchen shears, and I cut the tomatoes into small pieces right in the cans.
For thick and rich sauce, a general rule of thumb for tomato paste is two 12 ounce cans per one 29 ounce can of tomato sauce added.
Freeze leftover sauce in freezer bags. When you are ready to use, immerse in hot water to thaw, then reheat on stove over medium heat. Excellent in the crock pot too!