Tom Hennigan

Spaghetti Sauce Ingredients

• 2-28 oz. cans Tomato Puree
• 2-28 oz. cans Tomato Sauce
• 2-28 oz. cans Crushed Tomatoes
• 1 Cup Dried Parsley
• 1/2 Cup Dried Oregano
• 1/4 Cup Dried Basil
• 2-3 Lbs. Ground Beef
• 2-3 Lbs. Italian Sausage, either sweet or hot
• 1/2 Cup Red Wine
• 3 Large Yellow Onions
• 3 Stalks Celery
• 1/2 Cup Breadcrumbs
• 2 Eggs
• 1 Bell Pepper (optional)
• 2-4 Cloves Garlic (optional)
• Salt and Pepper to taste

Meatball or Sausage Sandwiches Ingredients

• Italian Bread or Rolls
• Mozzarella or Provolone Cheese

Spaghetti Ingredients

• 1 Lbs. Spaghetti Pasta

Baked Ziti Ingredients

• 1 Lbs. Ziti Pasta
• 1 Cup Ricotta Cheese
• 1 Cup Mozzarella Cheese Shredded
• 1 Egg
• 1/2 Cup Dried Parsley
• 1/4 Cup Dried Oregano
• 1/8 Cup Dried Basil
• 1/4 Cup Fresh Grated Parmesan Cheese

Sauce Directions

1. Empty and reserve all the cans of crushed tomatoes, tomato sauce and puree in a large pot. Add 1/2 cup of red wine to one of the cans and swirl to remove the dregs of the sauce. Pour it into the next can swirl to clean it and repeat with all the cans and you are left with a can of thick wine tomato sauce. But aside. Place the pot over your lowest burner set on the lowest flame.
2. Cook sausages in a large pan piercing them to release their juices. As the sausages get done transfer them to the sauce pot. Clean and remove the leaves and the roots from the celery and add to the sauce.
3. Chop the remaining celery and set aside. Chop the onions and set aside. Chop the pepper and garlic if you are using them.
4. Prepare the meatballs. Add the ground beef to a large bowl. Add about a cup of chopped onions to the beef. Add the two eggs to the beef. Add 1/2 cup parsley, 1/4 cup oregano and 1/8 cup basil to the beef. Add salt and pepper to taste. Mix well by hand. The meat should be moist and sticky. Add the 1/2 cup breadcrumbs and mix by hand. If the meatballs are still sticky add a little more breadcrumbs.
5. After all the sausages are cooked and added to the sauce start making the meatballs. Well actually meat patties. Form the meat into patties and add to the pan. Press and sear. Cook until a dark black crust forms, flip and cook the other side until a dark crust forms on the patties. Transfer the patties to the sauce as they finish.
6. Add the celery to the pan, and if you are using it add the peppers. Cook until wilted, 3 minutes or so. Add all the onions. Cook stirring until the onions and celery just begin to caramelize. Add the remaining herbs, it should be about a 1/2 cup parsley, 1/4 cup oregano and 1/8 cup basil. Stir mixing the herbs with the vegetables and soaking up oils in the pan. Cook for 1 minute. Add the tomato wine mixture, and stir scrapping the bits and pieces from the pan. Bring to a boil and allow the sauce to reduce a bit. Pour into the spaghetti sauce. Simmer uncovered 2 plus hours.

Make the first meal-Meatball or Sausage Sandwiches

1. Slice the Italian roll or bread and toast melting mozzarella or provolone cheese. Add your choice of sausage or meatball to the sandwich.

Make the Second Meal-Spaghetti

1. A couple hours before dinner place the sauce on the lowest burner set with the lowest setting. Cook uncovered.
2. Set a pot of salted water to boil. Add and cook spaghetti until al dente. Drain into a colander and rinse with cold water. Serve pasta and sauce separately.

Make the Baked Ziti

1. Set a pot of salted water to boil. Add and cook ziti until al dente. It should be a little underdone with a distinct white core when you bite into it. Drain into a colander and rinse with cold water. Set aside.
2. Add the ricotta cheese to a large bowl. Add the grated Parmesan cheese, egg, parsley, oregano and basil. Mix to combine well. If you like you can add some mozzarella as well. Add the cold ziti and mix well to combine. Add about 2 cups of tomato sauce and stir to combine.
3. Spray the bottom and side of a large casserole dish with cooking spray. Add a layer of tomato sauce, then the ziti, alternating. Top with sauce and a layer of mozzarella cheese. Cover and bake at 375 F until bubbly. Remove top and bake until cheese is a nice brown.

Notes

I use a diffuser ring and a splatter screen on the sauce. Be sure to stir the sauce occasionally.

This makes much more than these three meals. with leftovers it is close to a weeks worth for a family of four. You can always add or remove cans of sauce to scale the recipe. The ration of 1 parsley, to 1/2 oregano to 1/4 basil remains.

The first meal is the sandwiches because the sauce tastes better the second day. Those crusty meat patties are awesome.

The ziti actually makes two casseroles worth. I cook them at the same time.