Rick Cooks!  Irish Spaghetti Recipe ~ Rick's Tips DIY

This week I am going to share with you, once again, my family favorite recipe for Irish Spaghetti! The only reason it is called “Irish” is because it is built on my mother’s spaghetti technique and my mom is indeed, Irish!

I use my favorite jarred sauce as a base, and then flavor things up the way we love best. You can make this with as much or as little meat and spice as you desire. We enjoy making this in large batches and either freezing or pressure canning for future use. I love to be able to quickly throw together a homemade meal using my sauce, whether it is from the freezer or off the shelf.

I hope you will give my Irish spaghetti a try I know that you will enjoy it! Make some garlic toast as well while you are at it for a great go along to the Spaghetti!

This is what I used in my Irish Spaghetti:

2 pounds grass fed ground beef
2 pounds natural ground pork
6, 4 ounce cans mushroom stems and pieces, reserve liquid
2, 48 ounce jars Ragu super chunky mushroom
2, 48 ounce jars Ragu Tomato, Onion and Garlic
1 tablespoon Italian Seasoning
1 tablespoon Garlic Powder
1 tablespoon onion powder
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon ground rosemary
1 tablespoon sage
1 tablespoon basil
4 bay leaves
1 tablespoon salt
1 tablespoon cracked black pepper
1/2 cup sugar

Brown meat in a heavy skillet. Salt and pepper the meat before it gets too brown and also add some Italian seasoning as well. When browning, don’t break the meat down too much. Leave it in larger chunks.

Place cooked meat into a large stock pot.

Add sauce and stir.

Drain mushrooms into a jar of sauce and shake. Do this with each can of mushrooms and each jar so that you can get all the sauce out of the jars. Pour the mushroom water/sauce into the pot.

Stir well and add all the seasonings.

Simmer for 30 minutes then add sugar stirring well to combine.

Allow to simmer for an additional 30 minutes to reduce. Place a splatter screen on top of your pot to avoid spaghetti sauce splatter in your kitchen.

Serve of hot, prepared pasta of your choice along with some of my mom’s also famous garlic bread which you can see here:

Have a Handy Week!

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