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The Best Spaghetti Sauce I Ever Made

6 links sweet Italian sausage
1 1/4 to 1 1/2 pounds ground beef
1 1/4 pounds ground turkey
6 tablespoons olive oil
2 or 3 ribs celery, chopped
1 large onion, chopped
4 or 5 fresh mushrooms, sliced
2 cloves of garlic, minced
28-ounce can whole tomatoes
1/2 of a 6-ounce can tomato paste (3 ounces)
28-ounce can crushed tomatoes
15-ounce can tomato sauce
1 1/2 cups dry red wine
1 teaspoon each dried basil, Italian seasonings, rosemary and dill weed
2 fresh tomatoes, chopped

Remove the casings from the sausage and cut into pieces. Cook the sausage, ground beef and ground turkey in 3 tablespoons olive oil in a large skillet until brown and crumbly, stirring frequently; drain well and place in a large stockpot.

Add the remaining 3 tablespoons olive oil to the skillet and add the celery, onion, mushrooms and garlic. Saute until tender.

Pour the whole tomatoes into a blender or food processor. Add the sauteed vegetables and tomato paste. Process until well mixed, and pour into the stockpot.

Add the crushed tomatoes and tomato sauce. Rinse the cans with a small amount of water and add to the stockpot.

Bring to a simmer over medium-low heat. Stir in the wine and herbs. Simmer for 30 to 60 minutes. Add the fresh tomatoes. Simmer for 1 hour longer, stirring occasionally.

Serve over your choice of hot cooked pasta. Serves 12 to 16.

Deanna Della Vedova in "Don't Assume I don't Cook!" National Organization for Women Cookbook

Thursday, March 22, 2001

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