Benedetti Spaghetti Sauce

Benedetti Spaghetti Sauce (acquired December 28, 2008)

Total cooking time: minimum 3.5 hours

2 large carrots - finely diced

2 lbs. lean hamburger

Natures (Morton's) seasoning mix

2 yellow sweet cooking onions - chopped

4 large cloves garlic - chopped

Handful Italian parsley - chopped

1/2 - 1 box (26.455 oz/750g) "Pomi" brand strained or chopped tomatoes (choose depending on how chunky you like your sauce and how much)

2 cans (15-16 oz) tomato sauce

1 can (14 oz) beef broth

1 bag (1-2 oz) dried mushrooms

2 tsp thyme

1-2 tsp allspice (use sparingly)

1-2 tsp sugar (to taste)

Hydrate mushrooms by soaking until soft (15 minutes or so), set aside.

Chop onions, garlic, and parsley together and set aside.

Brown the hamburger with a little olive oil and seasoning mix. (If desired, drain excess fat now. Another option is to wait until the next day when the sauce is cooled/completed and skim the fat off.)

Add carrots, onions, parsley, and garlic. Cook until limp. 

Add tomato sauces and beef broth. 

Add thyme and allspice.

Add mushrooms.

Heat sauce through, then set to a slow simmer (1-2 hours).

Taste sauce, if bitter add sugar (to taste).

Turn off and allow to sit for a minimum 1 hour.

Serve with sprinkled parmesan cheese.  

The Benedetti family often makes a large batch then freezes the sauce for continued use.