Superhero Spaghetti Sauce

Ingredients

• I once knew an Italian guy who told me, “Real Italians don’t want to hear about your ‘sauce’ unless it’s been simmering for at least 24 hours.” Because he was in fact, a REAL ITALIAN, I believe him. But I also realize that in my own real life, rarely do I sit at home for 24 hours watching my spaghetti sauce authenticate into something a genuine Italian person would approve of. Someday, I will shoot for “real” spaghetti sauce. Until then, I have to find a middle ground that is tasty and doable. I think I’m there – or at least close.
• I have two pointers when it comes to a tomato-based meat sauce. First, decide what you want it to be and don’t make it try to be something else. If you want a straight meat sauce, use the seasonings to dial in your flavor instead of veggies. Let the veggies be in other sauces. Second, tame the tomato tang with a little white sugar and white vinegar. Tomatoes have a really high acidity and if you don’t get that under control, the sauce has a bite that no one likes. Otherwise, this sauce is super simple and yes…the longer you simmer it, the more flavor you’re going to get. I like to simmer mine for at least an hour but if I’m going to be home in the afternoon or have a slow weekend day where I can start it in the morning and serve it for dinner, I’ve done it for up to 10 hours. The time really does make a difference.
• Brown your meats with salt and pepper until they’re mostly cooked thru. I like to drain most of the fat off after cooking but some people like to leave it in for flavor – your call. Then you’re pretty much dumping in your remaining ingredients, including your oils and spices. I like a pretty straightforward Italian combination of oregano, basil and parsley. Adjusting the spices as you go thru the simmering time is important. I like to taste test about an hour before I’m ready to serve so I can adjust from there. I do like a little more sugar in the sauce than “necessary” but that’s my taste. This recipe will be to my preference. Feel free to adjust up or down. As always, salt it till it pops. Make sure you have a good quality Parmesan to serve with over your favorite pasta. The only thing that makes this sauce better is an overnight in the fridge. Something happens in there, I’m telling you. Bon Appetite!
• 2 pounds ground beef, browned
• 1 pound Italian sausage, browned
• 6 cloves garlic, minced
• 1 tsp pink Himalayan Salt
• 1 tsp black pepper
• 1 tsp white vinegar
• 3 tbsp sugar
• 28 ounces tomato sauce
• 8 ounces tomato paste
• 3 tbsp parsley
• 3 bay leaves
• 1 drop Young Living Oregano Vitality essential oil
• 1 drop Young Living Basil Vitality essential oil

Instructions

1. Brown meat over medium heat in large dutch oven or stock pot.
2. Drain most of the fat off, leaving 2-3 tbsp.
3. Add garlic and cook together 2 minutes.
4. Add all remaining ingredients and stir together.
5. Simmer at least an hour.
6. Adjust seasonings to taste and add water if the sauce is too thick.