For all of you Food Lovers and Pastafarians
1.5 lbs Ground Pork
1.5 lbs Ground Italian Sausage
1.5 lbs 90% Ground Beef
2 Medium Vidiala Onions
3 Cloves Garlic
Italian Seasoning Mix
2 Bay Leaves
12 small cans Tomato Sauce
2 small cans tomato paste
1 tbls fennel seeds
Onion Powder
Garlic Powder
black pepper to taste
salt to taste
1 can cheddar or nacho cheese soup (Campbells)
4 oz sour cream
Sprinkles of cumin
Worcestershire sauce
Virgin Olive Oil
Better that Bullion Beef soup stock (Make 1 Cup soup stock according to directions)
In a 5 quart stock pot, put two tablespoons of olive oil, and 1 finely chopped onion. Cook it until it is translucent. Mince the garlic cloves and add to the onions along with a tablespoon of fennel seeds and some of the cumin, and stir until you can smell them. (about 1-2 minutes.) MAKE SURE YOU DO NOT BURN THE GARLIC! If you do, you'll have to start over! Add your ground pork and some Worcestershire sauce and start cooking it. When the pork is about 1/2 way done, add 1 tsp italian seasoning and italian sausage. Cook until almost done, then add the ground beef and some Worcestershire sauce and cook until done. Drain the grease mixture. Add second onion, either medium or fine chop (which ever you prefer), stir together over heat for about a minute, then add 1 cup beef soup stock. Simmer for about 10 minutes. Taste stock, and add some pepper and salt if needed. Add the tomato sauce and paste and stir well. The mixture should reach about 2/3 of the way up the pot. Add water 'till you reach about 3/4 or a little more from the top of the pot. Bring mixture to a boil, while stirring, then reduce to a simmer. Taste and add some pepper if needed. Add some more Italian Seasoning mix. (2-4 tablespoons), sprinkle with Onion and Garlic powder, stir and cover. Simmer for 6-8 Hours, stirring every 20-30 minutes, and tasting about once an hour. Add additional spices as needed. Remember, you are cooking this down, so the flavors are going to intensify! Be especially careful with the salt. About 15 minutes before you are ready to take this off the fire, Skim any additional fat off the mixture and add the can of cheese soup. Stir well to blend this in. This will help enhance the flavors. If you really want to make this sauce rich and hearty, after you are done cooking, take the pot off the flame, wait about 5 minutes and add the sour cream. Remember to start your spaghetti boiling about 20 minutes before you are ready to serve. The remaining sauce can be put in butter tubs, or glad storage containers and frozen until needed. Just thaw, warm up and put over your pasta.
This is a very rich meat sauce that tastes great. Make sure your pasta is well drained, and don't go overboard putting sauce on it. Hope you enjoy it, and add or remove ingredients as needed. I have added (in the past) mustard powder, peanut butter, peppers, and a variety of other things.
Reverend David Wheeler
