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Ok, if you make this I hope you like it. My wife pretty much never lets me cook anything unless it is spaghetti. Evidently my spaghetti gets her seal of approval, and if you had any idea how good of a cook my wife is that might mean something to you. Anyway, this is:

Spicy Spaghetti Sauce

Ingredients needed:

3 - 29 oz. Hunts Tomato Sauce
6 - 12 oz. Hunts Tomato Paste
1 - 12 oz. Rotel Hot Diced Tomato w/ Habaneros
1 - 4.5 oz. Jar of Minced Garlic
1 - 8.5 oz. Extra Virgin Olive Oil
1 - 750 ml Bottle of Cabernet Wine
3 lbs Ground Chuck
1 lb package of Jimmy Dean Hot Pork Sausage
2 lbs Roma Tomatos (may use vine ripe tomatos if they are truly vine ripe and not hydroponically grown)
1 and a half Large Vidalia Onions
8 oz. Domino's Dark Brown Sugar

Seperate the meat from the above items and combine the rest in a very large stock pot (I think the one I use is a 12 quart one). Set the stock pot slightly above simmer and mix the items thoroughly. Do not add any water.

As the mixture begins to heat up add the following amounts of spices and seasonings:

3 Tablespoons of Black Pepper
2 Teaspoons of Paprika
Several Bay Leaves
1 Teaspoon of Curry Powder
1 Tablespoon of Chili Powder
1 Tablespoon of Dill Weed
2 Teaspoons of Ground Cinnamon
0.3 oz. of Oregano Leaves
0.3 oz. of Basil Leaves
0.5 oz. of Crushed Red Pepper

I do not add any salt as the Hunts contains enough salt in my opinion and with the addition of the other spices it is not needed. But, if you would like to add salt, I would recommend waiting until the sauce has completely cooked down and tasting it first.

Once the stock pot of sauce is cooking, brown the 3 lbs of ground chuck and then drain the fat. Add the browned meat to the stock pot. Using the same skillet, brown the 1 lb of Jimmy Dean hot pork sausage. Add the browned sausage to the stock pot.

Put a lid over the stock pot, but leave a gap to allow the steam to exit. Occasionally come back to stir the sauce. Let cook for approximately 6 hours, or until the sauce has cooked down to the consistency and thickness you desire. The sauce will thicken some initially, that is why I say not to add any water. As the tomatos break down more moisture will be released into the sauce and that moisture is what will take some time to evaporate out of the sauce.

I also say to use a cabernet wine. I don't like how cooking wine makes the sauce taste, and with trial and error I have determined I like the flavor a cooked down cabernet leaves. It does not need to be an expensive bottle of wine, a bottle of Yellow Tail Australian Cabernet will work just fine.

I am sorry for how much this recipe will make, but I have no idea how to cut it down as my attempts to do so haven't been all that successful. I usually freeze what we don't eat and then use that sauce later on to make lasagna.

If you like green peppers and mushrooms, you might want to add those as well. My wife likes green peppers and I don't. I like mushrooms and she doesn't. So, that is why those two ingredients are absent.

Anyway, hope you like this one as much as we do.