Chef Lyle’s Homemade Spaghetti Sauce

Name: Chef Lyle’s Homemade Spaghetti Sauce
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 leaves fresh basil chiffonade, . (To chiffonade Smaller leaves, such as basil, they can be stacked, then rolled and sliced across the ) or 1 tablespoon dried basil; 2 kilograms whole canned tomatoes; 3 Tbsps capers, rinsed and drained; 2 carrots; 2 stalks celery; 473 milliliters dry red wine; 6 larges garlic cloves, pressed; 454 grams ground beef round; 1 teaspoon fresh ground black pepper; 454 grams ground pork; 454 grams Italian sausage; 2 teaspoons italian seasoning; 2 Tbsps kosher salt; 57 grams olive oil; 2 larges onions, chopped; 1 Tbsp fresh oregano; 6 Tbsps parmesan cheese; 4 fresh portabella mushrooms, coarsley chopped; 1 teaspoon red pepper flakes; 1 kilograms roma tomatoes, diced; 59 milliliters sherry wine vinegar; 59 milliliters sugar; 510 grams hunts tomato paste; 3 kilograms water

Chef Lyle’s Homemade Spaghetti Sauce might be just the sauce you are searching for. This gluten free recipe serves 8. One portion of this dish contains about 38g of protein, 45g of fat, and a total of 746 calories. Head to the store and pick up garlic cloves, onions, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 45 minutes.

Instructions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot.

Ingredients you will need

Tomato

Juice

Sauce

Equipment you will use

Pot

Sieve

Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.Squeeze each tomato thoroughly to ensure most seeds are removed.

Ingredients you will need

Red Pepper Flakes

Sherry Vinegar

Tomato Juice

Oregano

Tomato

Basil

Seeds

Sugar

Syrup

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes.

Ingredients you will need

Olive Oil

Mirepoix

Carrot

Celery

Garlic

Onion

Equipment you will use

Roasting Pan

Add the tomatoes and capers to the roasting pan.

Ingredients you will need

Tomato

Capers

Equipment you will use

Roasting Pan

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization.

Ingredients you will need

Tomato

Equipment you will use

Roasting Pan

Oven

Remove the pan from the broiler.

Equipment you will use

Broiler

Frying Pan

Place the pan over 2 burners on the stove.

Equipment you will use

Stove

Frying Pan

Add 1/2 cup of the wine to the tomatoes and cook for 2 to 3 more minutes over medium heat, and set aside.In a large 10 quart saucepan over medium heat, saut the ground beef, pork and sausage until browned.

Ingredients you will need

Ground Beef

Tomato

Sausage

Pork

Wine

Equipment you will use

Sauce Pan

Remove from pan and set aside.

Equipment you will use

Frying Pan

Drain off excess fat reserving approximately 2 tablespoons.

Add back the meat,tomatoes and remaining ingredients and reserved fat and stir until smooth. Simmer for 3 to 4 hours on low heat, stirring often to prevent scorching.

Ingredients you will need

Tomato

Meat

Add more water as needed to thin sauce and adjust seasonings to taste.Meat is used mostly to flavor the sauce so if desired you will need more for future meals.

Ingredients you will need

Seasoning