October 5, 2012

Grandma's Pepperoni Spaghetti Sauce


pepperoni spaghetti sauce

My mother-in-law makes a killer spaghetti sauce. I can eat it by the bowlful. When I need to make something for a crowd (especially when kids are involved), this is my go-to. It's meaty and tangy and familiar and satisfying. It's love on a plate.

Kathi's Sauce

Makes about 4 quarts (freezes well)

1 lb. ground beef
1 lb. bulk italian sausage (mild, sweet or hot)
6 oz. sliced pepperoni
1 large white onion, diced
4 cloves garlic, minced
1 can tomato juice (46 oz.)
2 cans tomato sauce (30 oz. total)
2 cans tomato paste (12 oz. total)
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon cumin
½ teaspoon sugar
1½ teaspoons black pepper
1½ teaspoons salt

Put a little olive oil in a large pot and saute onions until soft. Remove to bowl. Put ground beef and sausage into pot and brown, breaking up into small pieces (I use a potato masher). Drain excess fat and add onions back in. Put all spices, garlic, pepperoni, tomato sauce and tomato paste into pot and stir until combined. Add half of tomato juice (reserve the remaining juice to thin sauce out, if needed, after simmering). Simmer partially covered for 2 hours, stirring occasionally. Pour over hot spaghetti, adding freshly grated parmesan cheese and chopped parsley or basil, if you like.

A lot of meat makes a lot of sauce.

Spices - I used 2 tbsp. of fresh basil because I was out of dried. Funny - usually the other way around.

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