CJ's Sghetti Sauce

Rick Mollica

I found the original recipe for this sauce on an Internet bulletin board about six years ago. I modified it a little and offer it to you now. The taste of this sauce is so complex that you won't be able to identify any one ingredient. I double the recipe and freeze the extra. This recipe is so fine.

 

Ingredients

  • 1-1/2 pounds chuck roast
  • 1/2 cup olive oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 3 cloves crushed garlic
  • 2 cans tomato sauce (15 ounces each)
  • 2 cups beef broth
  • 1 cup red wine
  • 1 cup fine chopped dried mushrooms
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon marjoram
  • 1 teasopoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • teaspoon oregano
  • salt/pepper to taste

Directions

  1. Put mushrooms in hot water to soak; be sure to reserve the water to use in your sauce.
  2. Brown meat, onions, and green pepper in olive oil.
  3. Lower heat and add garlic and rest of the ingredients except mushrooms.
  4. When mushrooms are soft, remove from water and chop fine; add to sauce with about 1/2 cup of the mushroom broth. Gradually use the rest of the broth as you simmer the sauce, which should take 5-6 hours.
  5. The sauce will get a rich brown color.
 
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