Meaty, Beaty, Browned, and Chunky Pasta Sauce

No wimpy, soupy sauce here. Lots of chunks! Serves many.

Things You’re Gonna Need:

Some Olive Oil
 1 stick of butter
 1 large, yellow onion, chopped
 3 tsps of sugar
 1 tbsp cooking sherry
 1 lb of ground beef (I prefer 80/20 for fat content.)
 1 lb of ground sausage, mild
 4 cloves of garlic, minced
 1 28 oz can of pureed tomatoes
 2 8 oz cans of tomato sauce
 2 8 oz cans of tomato paste
 2–4 2.25 cans of sliced black olives
 1 tbsp of dried basil
 1 tbsp of dried oregano
 2 tsps of smoked salt
 Salt
 Pepper

Whatcha Gotta Do:

If you are in season for any of the above ingredients, use fresh by all means!!!

  1. Get a 12" sautee pan and heat up the stick of butter and a glob (yep, glob) of olive oil over medium-high heat.
  2. Salt and Pepper the chopped onions to your liking. When the butter is melted, add the onions to the pan and coat them.
  3. Let the onions cook a bit and then add in a tsp of sugar and the cooking sherry. Continue cooking for about 5 minutes.
  4. Add the ground beef and ground sausage. Break up any large chunks while cokking until you see little or no pink.
  5. Add the chopped garlic and cook for another minute.
  6. Drain off the fat and juices as much as you wish. (I take out about half.)
  7. To the pan with the meat, add the pureed tomatoes, the tomato sauce, the tomato paste, and the olives. Mix it all up.
  8. Bring the sauce to a boil and then turn it down to a simmer.
  9. Add the basil and oregano as well as the remaining sugar and the smoked salt. Stir.
  10. Let simmer, covered, for at least 4 hours.
  11. Season to your taste as needed.

Eat it on your favorite pasta, sprinkled with fresh parm and a bit of basil.

Spaghetti

Originally published at Brian Gerard (Lewandowski).