Morg's Spaghetti Sauce

Updated 3/5/2013                                                   Like all my recipes, they have a story with them. The spaghetti sauce was one of my specialties way back when I was in college in the early '60s. It seems that there weren’t many guys that could cook and I found out early on that I could avoid a lot of housework by being able to cook. This sauce was developed after enjoying spaghetti for most of my youth. I came up with this recipe to feed ten or twelve hungry guys and stay away from housework. 

We have continued to make this sauce over the many years of married life (45 of them) often times doubling the quantity and freezing the extra for future meals. The sauce is thick enough to be used as part of the filling in Lasagna.

Just an after thought - resist the urge to add Oregano - It is the primary difference in spicing between Pizza and Spaghetti sauces.

Recipe makes 8 quarts

INGREDIENTS:

2 ½  pounds hamburger (90% +) *

1 pound hot Italian sausage (Anything BUT Johnsonville)

3 Tbsp extra virgin olive oil

1 med. onion

8 cloves garlic

4 12 oz. cans tomato paste

6 28-oz. cans Italian-style whole peeled plum tomatoes

2 28-oz. cans Italian-style crushed tomatoes

1 tsp fresh ground black pepper

6 tsp Fresh rosemary (3 tsp dried)

4 Tbsp dried basil

2 tsp dried thyme

12 bay leafs
reserved tomato juice

2 can 14 oz of chicken stock (reduced sodium)

2 Tbsp sugar

1 cup red wine

 

PREPARATION:

Peel the onion and garlic, chop finely. Drain the plum tomatoes reserving the liquid and crush them (in the can) with a potato masher, just enough to form chunks. Remove the sausage from the casing and break it up with a potato masher (note some of the "sinew" will stick in the masher, just scrape the sausage off the masher with the back of a butter knife and throw away the sinew) . Wash the rosemary if using fresh shaking off the water, strip the leaves and chop finely. Grind the thyme in a mill to release the flavor.

COOKING:

Place the reserved tomato juice in a 4 qt pot and simmer (bubbling) until reduced to 1/3, then add to the pot.

Heat large heavy frying pan over medium heat then add olive oil followed by the onion. Sauté until translucent and slightly browned. Add garlic and stirring constantly for a minute. Add beef and cook, stirring, breaking it up into small bits, until the meat has browned. Drain excess fat and add the beef to the the sauce. Add the sausage to the fry pan and brown it breaking it up into small bits. Again drain and add it to the pot.

While the meat is cooking. Add all the tomatoes, reduced reserved tomato juice, chicken broth, sugar, bay leafs and wine to a large stock pot (15 to 20 qt.) Stirring to combined. Add the meat followed by the tomato paste and spices and cook for 1 minute stirring to combined. Bring to a slow boil and then reduce to low and simmer for 3 to 5 hour, stirring frequently (every 15 min or so). Watch the pot as the sauce has a tendency to burn in the center of the bottom if left unstirred for an extended period of time. If a fat layer forms around the edge while simmering, remove it with a spoon as you go along.

 Serve it over De Cecco Capellini Cut No. 9 (Angel Hair) and with some crusty Italian bread to sop up the sauce, a nice tossed salad and some hearty red wine!

* We had a 2-½ Lb. rump roast ground just for this recipe. Almost no fat.

NOTE: The sauce will be watery at first but  it will thicken after simmering. While the sauce is simmering, DO NOT cover tightly if at all, the water needs to boil off to allow it to thicken. If become too thick, add water as necessary. Or if it's too thin add more tomato paste.

Note 2 : If you have a cut up chicken, it can be added to the sauce while simmering (at least 2 hours) for added flavor and can be served with the meal.

Sausage Steeped in Beer with Wine infused Red Peppers

This recipe does not fall under the 1– ½ hour category, BUT it’s worth the effort

INGREDIENTS:

26” long 12oz. French bread loaf “Baguette”*
1 pound Italian Sweet sausage links (Anything BUT Johnsonville brand)
1 Tbsp extra virgin olive oil
2 Large Sweet red bell peppers
1 (12 fluid ounce) bottle of beer
2 X 1/3 cup of burgundy wine

PREPARATION:

Wash the sausages & straighten. Clean the Peppers, remove the white rib and cut into ¼ -3/8” Julian strips. Cut the hard ends from the Baguette and cut into 5” sections; then cut lengthwise, but not through to form a bun just about the length of the sausages.

COOKING:
Heat olive oil in a large skillet over medium (3-4) heat. Cook sausage until browned on all sides (I turn them about every 5 min. or so) for 30 min. slice the sausages lengthwise down the center in the pan do not cut thru! Just so you can open them. Remove sausage from pan pour any juice back in the pan. Place the sausages in a slow cooker or crock pot** and pour in a can of beer to cover.

Pour 1/3 cup of red wine into the pan deglaze, scraping any blackened bits from the bottom. Place the red peppers in the pan. Let them simmer for about 10 min. Then turn continue simmering (3-3 ½) until peppers are tender turning frequently for another 20 min. don’t let them burn.
Transfer the peppers and sauce into a container. Deglaze the frying pan with 1/3 cup of wine; scraping the bits loose, adding it to the peppers. Place the container in the pan with the steeping sausages to keep warm! Cover and simmer until sausage is cooked through (2 to 3 hours or longer).

Start the steamer at 300deg and reduce to 275deg after about ½ to ¾ of an hour.
Place the cut Baguette buns in the accompanying steamer and steam for about 15 to 20 min. before serving.

SERVING:
Remove a bun from the steamer, open it and place a sausage in it, spreading open the sausage. Scoop out a ladle of the juice (off the bottom avoiding the fat) and ladle it over the sausage and bun followed by peppers placed along the split in the sausage. Place in a wax paper lined basket and serve the best Sausage ‘n Pepper sandwich you ever had!

* In our area, I call the Safe Way stores bakery the day before and ask that they stretch the Baguette to the full length of the pan which results in a loaf about 26” long. Their Baguette are about 12 oz. avoid the 1 Lb. variety as they are too dowey.

** I use a contraption I built to hold everything in one place.

Ike’s Famous “Chicago Classic” Deep Dish Uno's Pizza

Well here it is as promised. Ike Sewell created the Chicago Deep Dish Pizza in 1943. This is my interpretation of it and is as true to the original Uno's pizza as you can get. It is not a “Build your own Pizza” as the balance to achieve the correct flavor is delicate.


PIZZA DOUGH:

INGREDIENTS:

3 cups of all-purpose flour
1 Package of Active dry yeast
1 Tbsp. butter
1 Tbsp sugar
½ Cup of milk
1 Tbsp Vegetable oil
½ tsp salt
½ cup &  ¼ cup of warm water

In a pan heat the 1 Tbsp of butter until it melts, add ½ cup of milk, add ½ cup hot water and heat. Add 1 Tbsp vegetable oil, 1 Tbsp Sugar ½ tsp salt. Stir to combine.

In a large bowl dissolve 1 pkg. dry yeast in ¼ cup of warm water. Pour in the previously prepared mixture into the bowl. Stir in 1-1/2 cups flour. Mix vigorously (Beat) for 1 min with a spoon. Add another 1-1/2 cups of flour and mix well.
Toss dough on floured bread board and knead for 5 min.
Place the dough in a large greased bowl, cover with a damp cloth and let rise for 1-1/2 hours. Punch down. Knead again for 1 to 2 min let rise again for another 1-1/2 hrs.

I have found that removing the sausage from the skin and frying to a golden brown first, removes a lot of grease and shortens the need for extended cooking time. I also recommend the use of Hot Italian sausage BUT NOT MADE BYJohnsonville they have put in more fat and changed the spices.

INGREDIENTS:

1 pound Hot Italian pork sausage ( Anything BUT Johnsonville brand)
1 ea  28 oz. Can of peeled, crushed plum tomatoes
1 lb. Whole Mozzarella cheese (Fresh if you can find it)
1 Tbsp fresh basil (1 tsp. dried )
1 Tbsp fresh rosemary (1 tsp dried)
1 Tbsp fresh oregano (1 tsp. dried)
extra virgin olive oil - as needed
Yellow corn meal - as needed

PREPARATION:

Remove the sausage from the casing and crumble. Add to a frying pan and fry till golden brow. Pour off the oil and set sausage aside. Thinly slice the Mozzarella. Finely chop the fresh herbs.

Place the tomatoes in a sauce pan, add the herbs and mix well. Simmer very slowly while you prepare the dough . (At least one hour).

ASSEMBLY:

I use a 12” Iron frying pan with the handle cut off. It’s very close to UNO’s (Not cast Iron). Most any 3” deep frying pan will do. No rack in the pan.

Using your fingers, coat the pan with the olive oil sides and bottom. Then sprinkle a coating of yellow corn meal to lightly cover the pan, spinning the pan and shaking the corn meal at the same time (Sides to). Spread the dough out, place it in the pizza pan and stretch it up the sides of the pan. Using your fingers coat the dough with olive oil. Then spread about 2/3 of the Mozzarella over the dough. The cooked-crumbled sausage comes next, spread to cover the cheese. Spread the sauce over the Sausage. Top with the remainder of the Mozzarella.

COOKING:

Place the pan on the lowest rack in the lowest position of the oven. Crank up the heat to 475 to 500 deg. And bake for 10 min. Move the pan to the center of the oven and reduce the heat to 350 deg. (Don’t wait for the oven to cool) just bake for 20-25 min. ‘till the crust starts to brown on the edges.

Let set for 5 min. Cut and serve.