Thursday, October 15, 2009

And now for something completely different.

Syrah's Spicy Spaghetti Sauce

1 lbs hamburger
1 lbs ground pork (Hot Italian if you can find it.)

1 onion, large. (Mayan, but any sweet variety will work.)
1 (27 oz) can of El Pato Mexican Style Hot Tomato Sauce. (The is one brand name that is important in this recipe. This stuff will give it kick without being overbearing.)
2 (14.5 oz) cans of stewed tomatoes. (Preferably Italian style.)
1 (8 oz) carton of sliced mushrooms.
2 red bell peppers. (Red is better then green. Green bell peppers are a little bitter compared to the red, yellow or orange bell peppers. Use the Red, orange or Yellow bell peppers before you use the green ones.)
7 large, fat cloves of garlic. (There is "not enough garlic" and "enough garlic", but there is no such thing as "too much garlic.")

2 (6 oz) cans of tomato paste. (Hold these off for after the simmering phase.)

Olive Oil.

Spices are to taste. My method is to just dump some in. Just be careful to not pour in the whole bottle. Be mindful that some of these spices are very strong,but don't be afraid of them either. This makes a very large pot of food. (The Olive Oil is used with the browning of the meats.)

Brown the meats in two separate skillets using some Olive Oil in the pans. (Enough to cover the bottoms of the pan. I am told that I use a lot. Use what you are comfortable with.) Olive Oil is a spice. Do Not use corn, vegetable or canola oil. Use Olive Oil. Its worth it.

When the meats are browned, mix them together in your main skillet or pot. (I use a very large dutch oven iron skillet. My brother uses a large soup pot. Both work well.)

Set the heat to simmer.

Add the spices.

Add the vegetables and the sauces. (Do not add the tomato paste yet. That comes later.)

Taste for spices. Add anything that you think is understated.

Cover and let simmer for 2 to 3 hours. Stir occasionally (at least every 15 minutes) to prevent it from burning on the bottom.

After simmering for 2 to 3 hours, add the two cans of tomato paste to the sauce. Stir them in. Let it simmer for another 15 minutes.

Serve over noodles.

I like to use Angle Hair pasta but any of the long noodles will do. Macaroni or even seashell pasta works as well.

This recipe will feed 8 people.


My idea of what constitutes “hot” may be different than yours. I grew up on Cali-Mex cooking. I like things that are hot and spicy. I think that this is one of my most “mild” spicy recipes. Your opinion may differ.

This is a very rich and greasy sauce. Some people may want to pour off or spoon off some of the grease that will rise to the top of the sauce. That is up to you. I think the grease is a big part of what makes this recipe satisfying. The fat content of this recipe makes it a good winter dish.

I do not cook with salt. I find the salt content is best modified to taste at the table with table salt.

If you use an iron skillet. Remove the sauce from the skillet ASAP after you cook the sauce. Iron and Tomato sauces do not get along well when let to sit.

1 comment:

  1. Syrah, this looks WONDERFUL! I'm known for the best spaghetti around but after reading this recipe I have no doubt you have me beat hands down. I can't wait to try this. No El Pato tomato sauce here in Cajun land but I'll find something acceptable -- I think I have the general idea. Thanks for the tips on the bell peppers, too.

    Can't wait to try it!

    (Post more and notify us when you do.) Thanks!


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