Carl's Spaghetti Sauce

in his own hand, 1989

There's no other name for it.

The basis for this recipe came from our good friend Emily - Rex's mom. It has been our family go-to spaghetti sauce ever since.

Below is how I make it, evolved from Carl's version, shown.

Ingredients

1 tablespoon oil
1 pork chop with bone (optional)
1 lb. lean ground meat
1/2 c. finely diced onion
1/2 c. finely diced green pepper
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon kosher salt

1/4 teaspoon dried thyme
1/4 fresh ground pepper
splash of red wine (optional)
1 dried bay leaf
2 large (28 oz. each) crushed tomatoes
1-16 oz. can tomato sauce
1-6 oz. can tomato paste
1 tablespoon brown sugar
1/4 cup fresh parsley, chopped
1 can of mushrooms, drained (optional)

In a stockpot or other large pot, heat oil over medium-high heat. When oil is heated, if you are using a pork chop, add the pork chop now (or skip to the ground meat step). Brown the pork chop until deep-golden on both sides. Remove pork chop to a plate and set aside; cover with foil to keep warm.

Add ground meat to pot; brown; drain. Return to heat and reduce heat to medium.
Add onion and green pepper to meat and cook until onion is translucent, stirring occasionally.
Add garlic and next 6 ingredients (through pepper). Stir for 1 minute.
Splash in some red wine to de-glaze the pot. (stir to remove stuck-on bits from bottom of the pot)
Return pork chop to the pot and add crushed tomatoes, tomato sauce, tomato paste, and bay leaf.
Stir occasionally until heated through, reduce heat to medium-low or low, just enough to maintain a simmer.
Simmer for 1 hour, stirring occasionally.
Add chopped parsley and if desired, the mushrooms.
Adjust seasonings. Remove pork chop and discard (or eat!).

Serve over pasta, or just eat it from a bowl (call it Italian Chili).

Tips

Why use the pork chop? The pork chop adds a rich flavor, and the bone will thicken the sauce.

There's a lot of room for error in this recipe. Don't sweat it if you don't have every seasoning on hand. Use what you have, add what you like, adjust to your taste.

Crushed tomatoes vary, and some are much chunkier than others. Try a few brands to know what consistency you like best.

Fresh mushrooms are a better plan than canned. If you use them, wash, slice, and add with onions and green peppers.

I usually double this recipe and freeze leftovers for future meals.