Ingredients
Equipment
Method
- In a 5-quart pot, heat the olive oil on low and add in the chopped onions, and cook until translucent (increase heat if required). I used my Instant Pot.
- After 5 minutes, when the onions begin to get translucent, stir in the parsley
- Add the ground beef and sausage (casing removed), breaking up with a large spoon. (I use an OXO Good Grips Ground Meat Chopper for best results)
- Once the sausage and ground beef are fully integrated with the onions and all the pink color is gone, stir in the crushed tomatoes, tomato paste, thyme, oregano, onion powder, and El Ma-Mia Lasagna Spices, salt, black pepper, ketchup, and lemon juice.
- Simmer for 15-20 minutes on low heat.
- In a 2-cup measuring cup, add the water and corn starch to create a slurry
- Add the slurry to the sauce and stir.
- Keep simmering on very low heat for another 30 minutes
- Serve over spaghetti
Nutrition
Notes
This is my variation on Marcy Goldman's recreation of the famous Piazza Tomasso Meat Spaghetti sauce. Feel free to add garlic and/or pepper flakes, but in my memory bank, they weren't in the original. Let me know how this recipe turned out for you and what changes you would suggest.
