3MeatSpaghetti

Set out a eight-quart or larger stockpot and two large skillets. Cut each sausage link into 4 pieces approximately 1 inch long or if using both hot and mild sausage, cut the hot into one inch pieces and the mild into two inch pieces so you will be able to tell them apart after cooking. Sauté the sausage over medium heat until very brown and crisp. Drain off all but 2 tablespoons of the renderings and put the sausage into the stockpot.

Put 2 teaspoons of kosher salt into a small dish and use it to season the successive pans of meat and vegetables as they are cooked. Add the onions to this skillet and lower the heat and sauté until the onions are translucent but not brown. (The water from the onions will do a fine job of deglazing the skillet) Put the garlic through a press or mince finely and add to the onions and sauté for 3 to 4 minutes. Add this mixture to the stockpot.

Add 2 tablespoons of olive oil to the second skillet and sauté the pork and the beef separately until light brown. Add the ground meat to the stockpot. Sauté the bell pepper and mushroom until light brown and add to the stockpot. Add the tomato paste and a tablespoon of oil to a non-stick
skillet and mix in the thyme, marjoram and the oregano and slowly toast over very low heat until the paste is a burnished brown.

Add the wine, one cup of water and the sugar to the paste, and stir to smooth. Add the bay leaves and the ground pepper and transfer to the stockpot. Add the 3 cans of crushed tomatoes to the stockpot along with the parsley, 2 cups of water and the third teaspoon of salt. Cover and simmer over low heat for 30 minutes. Remove the lid and simmer an additional 90 minutes, adding water if needed. Stir every 20 minutes or so. Makes 6 to 7 quarts sauce.


	Three Meat Spaghetti
I refer to this preparation as investment cooking because it will take most of the morning to make but freezes beautifully and on those nights when it seems like there isn’t time for anything but fast food you can serve a really fabulous plate of pasta in the time it takes to boil the water and cook the spaghetti. This recipe makes a LOT of sauce. Don’t panic if you taste the finished sauce before it simmers and it’s not especially wonderful. The flavor will develop during the simmer and will be even better when the flavors have until the next day to blend. Definitely fill your freezer containers the second day. If you are very fond of basil, add a chiffonade of the fresh herb just before you serve the sauce. Sue Kleber		Olive oil as needed 1 lb ground beef 1 lb ground pork 2 lb Italian sausage links, mild or hot or a mixture 2 to 3 large yellow onions, diced (about 5 cups) 1/4 c garlic cloves, peeled (about 8 to 10 cloves) 3/4 lb mushrooms, sliced 2 large bell peppers, diced (2 1/2 cups) 2 6 oz. cans tomato paste 1 tsp dried thyme.	1 tsp dried marjoram 2 TB dried oregano 2 bay leaves 3 tsp kosher salt 3/4 tsp ground black pepper 11/2 cups dry red wine 1 cup water 2 TB sugar 3 28 oz. cans crushed roma tomatoes (without added herbs) 2 cups water 1/2 cup chopped fresh Italian parsley
		Set out a eight-quart or larger stockpot and two large skillets. Cut each sausage link into 4 pieces approximately 1 inch long or if using both hot and mild sausage, cut the hot into one inch pieces and the mild into two inch pieces so you will be able to tell them apart after cooking. Sauté the sausage over medium heat until very brown and crisp. Drain off all but 2 tablespoons of the renderings and put the sausage into the stockpot. Put 2 teaspoons of kosher salt into a small dish and use it to season the successive pans of meat and vegetables as they are cooked. Add the onions to this skillet and lower the heat and sauté until the onions are translucent but not brown. (The water from the onions will do a fine job of deglazing the skillet) Put the garlic through a press or mince finely and add to the onions and sauté for 3 to 4 minutes. Add this mixture to the stockpot. Add 2 tablespoons of olive oil to the second skillet and sauté the pork and the beef separately until light brown. Add the ground meat to the stockpot. Sauté the bell pepper and mushroom until light brown and add to the stockpot. Add the tomato paste and a tablespoon of oil to a non-stick skillet and mix in the thyme, marjoram and the oregano and slowly toast over very low heat until the paste is a burnished brown. Add the wine, one cup of water and the sugar to the paste, and stir to smooth. Add the bay leaves and the ground pepper and transfer to the stockpot. Add the 3 cans of crushed tomatoes to the stockpot along with the parsley, 2 cups of water and the third teaspoon of salt. Cover and simmer over low heat for 30 minutes. Remove the lid and simmer an additional 90 minutes, adding water if needed. Stir every 20 minutes or so. Makes 6 to 7 quarts sauce.
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