Sebastiani's Spaghetti Sauce

This is what's cooking on the "Back Porch" today. Chuck roast were on sale at every grocery this week. Since I don't put ground beef in my sauce the chuck roast works perfect; check instructions for procedure. It's like cooking two meals at once. Roast for supper tonight and sauce whenever I like.

Over the years I have tried many, many spaghetti sauces. This one has all the flavor and character you might expect to find in a true Italian kitchen. This is the one I try to always have on hand in the freezer, in 1 and 2 cup containers.

Sebastiani's Spaghetti Sauce

1 pound ground beef (optional)
4 tablespoon olive oil
4 tablespoons butter
4 stalks celery, chopped
4 onions, chopped
4 cloves garlic, chopped fine
Salt and pepper to taste (House Seasoning is better)
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/2 cup finely chopped parsley
1 1/2 cups dried Italian mushrooms (soaked in 1 cup hot water and then chopped)
1 28-ounce can solid pack tomatoes, mashed with liquidd
6 8-ounce cans tomato sauce
1 1/2 cups water
1 cup red or white wine
1 teaspoon sugar

If using ground meat, brown it in the olive oil and butter. Add the celery and onions, saute until brown, then add garlic. Salt and pepper to taste, then add spices, mushrooms their liquid, tomatoes, and tomato sauce. Rinse the tomato sauce cans with 1 1/2 cups water, and add to the sauce along with the wine and sugar. Cook for 3 hours over low heat, stirring occasionally. If not using meat start by browning the onions and celery, and proceed as above.

This is how I do it. Instead of ground beef, a piece of pot roast can be used, chuck roast works well. Brown on all sides and proceed as above, letting meat simmer in sauce. After two hours, remove from sauce and keep warm. Slice and serve as meat course for dinner. If your family likes their sauce hot, add a small chili pepper, chopped very fine, while the sauce is simmering. These peppers are hot and go a long way, so use them with caution. This recipe yields a quantity of sauce greater than you would normally use at one time, so freeze the remainder.


COOK'S NOTE: I always add a cheese rind, about 2 inches long, if you have it, if not add about 1/4-1/2 cup freshly grated Parmigiana to the sauce about 10 minutes before its finished cooking.