Wednesday, August 26, 2009

Gary's Famous Spaghetti Sauce

My brother-in-law, Gary, used to be a chef at an Italian restaurant in Holladay called Three Guys from Italy. This has made him one of my all time favorite people because he has the best recipes that require absolutely no brain power when making them. I am now a believer in the inexact science of cooking a la Gary. I am by no means a regular homemade spaghetti sauce cooker. That's why they invented Prego, right? But this sauce is so simple and naturally gluten free that I may take it up as a hobby. There are a few tricks to making this sauce, like the order of the ingredients being added to each other and the long cooking time, but they aren't difficult or confusing, so anyone can make it.




Gary's Famous Spaghetti Sauce


1 1/2 lb ground beef (or your favorite ground meat)

1/2 chopped onion

2 cloves garlic, minced

1 1/2 T italian seasoning

1 28 ounce can of crushed tomatoes

4 8 ounce cans of tomato sauce (I prefer Hunt's--no fillers)

5-6 mushrooms (optional)



Brown meat, onion, and garlic in bottom of dutch oven or heavy pot. Drain fat. Return meat to pot and add italian seasoning, about one palm full. Add tomatoes and tomato sauce. Let simmer for 4-6 hours on low. This is the key. The longer the flavors cook together, the better the sauce is. Add sliced mushrooms right at the end, before you serve the sauce. Serve with Tinkyada brown rice spaghetti noodles. Thanks to Gary for sharing his fabulous recipe!
Happy eating!




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