Kitty posted 02-19-99
Brown Sauce for Spaghetti
1/2 cup olive oil, divided
2 cup chopped onions
2 ribs celery with leaves, minced
1 cup grated carrots
6 cloves garlic, minced
2 whole bay leaves
1 TBS. oregano
1 TBS. basil
1/2 cup chopped parsley
1 tsp. thyme
1 tsp. rosemary
1/2 tsp. red pepper flakes
1/2 cup flour
2 cups dry red wine
2 qts. beef broth
28 ounces tomato puree
1 tsp. sugar
1 TBS. (or less) salt
pepper to taste
1 lb. sausage, cooked and drained
1 lb. meatballs, cooked
In large stock pot or heavy pan, heat 1/4 cup olive oil; saute onions, celery, carrots and garlic until brown. Add bay leaves, oregano, basil, parsley, thyme, rosemary and pepper flakes and set over low heat to simmer.
In small frying pan, make a roux of remaining 1/4 cup olive oil and the flour, stirring constantly until light brown,
being careful not to burn it.
Add the roux to the sauteed vegetables along with the red wine, beef broth, tomato puree, sugar, salt and pepper, sausage and meatballs.
Bring to a boil, then reduce heat to a simmer and simmer,
uncovered until reduced in volume by half, about 2 hours. Serve over your favorite pasta.