Spaghetti Sauce from Scratch

There are lots of spaghetti sauce recipes out there. I have a few that I have come up with over the past few years that I like to use. This is one of my favorites. This a thicker, chunkier sauce. I really find that tasting as I go - and often has helped me to perfect this recipe and tailor it to our taste.

Oh, and 2 quick side notes - I usually use mushrooms as well, but we did not have any and really it's still fantastic without them. Also, the few pinches of splenda or sugar during the browning of the meat are key. This adds a background layer of slight sweetness that really is phenomenal and is a great contrast to the garlic and savory spices.

Spaghetti Sauce from Scratch

1 1lb ground red meat (I used venison)
1 6oz can tomato paste
2 14.5oz cans peeled whole tomatoes
1 14.5oz can peeled crushed tomatoes
1 green bell pepper, chopped
1 shallot, chopped
1/2 large onion (or 1 small onion), chopped
4 garlic cloves, minced
1/2 - 3/4 cup full bodied red wine
1 tbsp crushed red pepper
1/2 tbsp mexican oregano
1/2 tbsp dried basil
1 tsp majoram
1 1/2 tsp onion powder
1/2 tsp parsley
2 tbsp garlic powder
olive oil
freshly ground black pepper, to taste
salt, to taste
splenda (or sugar), to taste

Cover a large saute pan with a thin coating of olive oil. Heat over medium high. Season with salt, pepper and a few pinches of splenda. Cook ground meat until browned and cooked through. Set aside.

Cover the bottom of a large pot or dutch oven with olive oil. Heat to medium high. Add bell pepper, shallots and onion. Saute for several minutes, stirring often. Add garlic and saute for an additional 1 - 2 minutes. Add in browned meat and stir to combine. Stir in tomato paste, tomatoes and red wine. Mix in remaining seasonings.

Reduce heat to low. Simmer for at least 2 hours.