Grateful Grits

Unlike most kids, I didn’t grow up with a childhood love affair with spaghetti sauce. My grandmother used to make spaghetti, but it was a simple blend of ground beef, store-bought sauce from a jar, and those colossal chunks of onions. That’s the memory that lingers, a dish far from her culinary hallmark.

Now, don’t get me wrong; my grandmother holds a special place in my heart, and her recipe book is a cherished treasure. Yet, spaghetti was not her shining star. It wasn’t until much later in life that I unearthed the true potential of spaghetti sauce. I embarked on an epic culinary adventure, experimenting with recipes, borrowing flavors from various sources, and crafting my own gastronomic masterpiece. The result? A sauce that’s teeming with finely diced veggies or, if you prefer, a carnivore’s dream loaded with three different meats. It’s a win-win, and don’t fret about the ingredient list; you probably already have most of them in your pantry.

Let the Culinary Odyssey Begin

To kick things off, slice four bacon strips into bite-sized pieces. Personally, I favor using scissors for this task, but a trusty knife does the trick just as well. Next, dice three ribs of celery, two carrots, and a medium-sized onion. Set them aside for now; they’re about to play a crucial role.

When it comes to the wine for this recipe, I’m partial to a red blend. But there’s no need to break the bank unless you’re sipping alongside your meal. If it’s purely for cooking, opt for a wallet-friendly bottle; any leftovers can find a home in your freezer. Wine and freezer? Yes, they’re a delightful pair when it’s for cooking purposes. Just remember, no freezing if it’s meant for sipping. So, if you’ve stashed your wine in the freezer, it’s time for a warm water bath to restore it to its liquid state.

Into the Cooking Fray

Now, wield your trusty Dutch oven and heat up a tablespoon of oil over medium heat. Toss those bacon pieces into the Dutch oven and let them sizzle until they sport a delectable shade of brown. Once the bacon is ready for its supporting cast, introduce the celery, carrots, and onion, and sauté until they reach a delightful tenderness. I’m a fan of sprinkling salt and pepper at various stages of this symphony, but if that’s not your jam, save it for later. If you’re adding garlic, this is the time – sauté for a minute or two. Now, let’s introduce a teaspoon of salt, half a teaspoon of pepper, two bay leaves, half a teaspoon of thyme, a quarter teaspoon of oregano, a quarter teaspoon of nutmeg, and a quarter teaspoon of cinnamon. Stir and cook for another minute or two.

Meat and Mingle

Time to bring in the heavy hitters – sausage and ground beef. Cook them until they turn a glorious shade of brown and lose their pink hue. If need be, drain off any excess fat. Now, blend in a can of tomato paste to unify the ensemble. Next, pour in your wine, letting it reduce by half while you lovingly scrape up those flavorful bits from the bottom of the Dutch oven. Finally, add tomato sauce, crushed tomatoes, and beef broth to the mix, allowing it all to simmer for an hour and a half, with an occasional stir thrown in. You can do all this well ahead of serving; the anticipation is just a bonus.

The Grand Finale

When you’re ready to savor your creation, start by removing the bay leaves. Add butter, cream, and Parmesan cheese to the sauce as you embark on cooking your pasta. Once that pasta is perfectly done, assemble your dish. Begin with a bed of pasta, followed by freshly grated Parmesan cheese, and then crown it all with a generous ladle of that rich spaghetti sauce. Now, sit back and savor the delicious moment. Enjoy!

Spaghetti Sauce

Ingredients:

1 Tbsp Olive Oil                               

4 slices of Bacon chopped

3 ribs of diced Celery                     

1 medium of chopped Onion                    

2 diced Carrots                                

1 Tbsp. Garlic

1 tsp. Salt                                         

½ tsp. Pepper                      

2 Bay leaves

¼ tsp. Oregano                               

¼ tsp. Cinnamon                

½ tsp Thyme

¼ tsp. Nutmeg                                 

1 lb. Ground Beef

½ lb. Ground Sausage                   

1 six ounce Tomato Paste

1 cup Red Wine                              

28 oz. Crushed Tomato

14 oz. Tomato Sauce                     

¼ cup Cream                                   

2 Tbsp. Butter

1 lb. Spaghetti                                 

1 cup Parmesan

Directions:

1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
2. Add the tomatoes and their juices, the tomato sauce, and beef broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream and butter stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

4. Portion the desired pasta onto a dish top with grated cheese then add spaghetti sauce. Serve with garlic bread and salad.