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Speghetti Sauce

When you don't want to used canned!

Prep
Cook
Serves 12people
Ingredients
3
tbsp olive oil
2
cups onion, chopped and divided
1
red pepper, coarsely chopped
2
lb hamburger (at least 90% lean) or lean ground turkey
5
cloves garlic, finely chopped
1
can (12 oz) tomato paste
1
tsp kosher salt
1
tsp black pepper
3
tsp dried oregano
3
tsp dried basil
1 1/2
dried thyme
2
cans (14 oz) italian-style diced tomatoes
2
cans (28 oz) crushed tomatoes
1
carton fresh mushrooms (optional)
1 1/2
cups beef stock or beef broth
2
tbsp brown sugar
2
bay leaves
2
tbsp balsamic vinegar
Directions
1.
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
2.
Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
3.
If too chunky - use immersion blender to smooth out!

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