Name: Mama Palomba's Spaghetti Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Plum tomato puree - 2 (28 ounce) cans; Hot Italian sausage, sliced into bite-sized pieces - ½ pound; Mild Italian sausage, sliced into bite-sized pieces - ½ pound; Ground chuck - 2 pounds; Salt to taste - 2 pounds; Ground black pepper to taste - 2 pounds; Onion, diced - 1 large; Garlic, diced - 3 cloves; Water - 1 ½ cups; Tomato paste - 1 (12 ounce) can; Grated Parmesan cheese - ¼ cup; Dried basil, or to taste - 1 tablespoon; Dried oregano, or to taste - 1 tablespoon; Dried parsley, or to taste - 1 tablespoon

Ingredients for - Mama Palomba's Spaghetti Sauce

1. Plum tomato puree 2 (28 ounce) cans

2. Hot Italian sausage, sliced into bite-sized pieces ½ pound

3. Mild Italian sausage, sliced into bite-sized pieces ½ pound

4. Ground chuck 2 pounds

5. Salt to taste 2 pounds

6. Ground black pepper to taste 2 pounds

7. Onion, diced 1 large

8. Garlic, diced 3 cloves

9. Water 1 ½ cups

10. Tomato paste 1 (12 ounce) can

11. Grated Parmesan cheese ¼ cup

12. Dried basil, or to taste 1 tablespoon

13. Dried oregano, or to taste 1 tablespoon

14. Dried parsley, or to taste 1 tablespoon

How to cook deliciously - Mama Palomba's Spaghetti Sauce

1 . Stage

Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.

2 . Stage

Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.

3 . Stage

Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.

4 . Stage

Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.