 Check it out folks. I didn't find the best meaty spaghetti sauce that you could ever find and look I know the food police gonna come after me for me calling this spaghetti sauce but listen the correct pronunciation is called bowling age right. Hey with that being said come on in and let's get it. Okay so what I'm doing right now is look I'm cutting down my you know my carrots I'm doing my celery and then I want you guys to take take a look and also I'm doing my onions right but I want you to look at the size you want to go ahead and dice them down small. Okay so what I'm doing now is first thing you want to do is you got to get yourself two tablespoons you know a butter right. So I'm gonna go ahead and drop this in here once this melts we get a little heat inside of our Dutch oven then we're gonna go ahead and start with our onions first. If you've been following me for a minute I always like to put my onions in first and then I follow with my celery, carrots or bell peppers. All right so look now that I got my uh look I'm gonna go ahead and do it this way. Now that I have my butter melted you just want to go ahead and put that in there again I like to just give it a little bit of a head start right. So just give it a 30 minute I mean a 30 second you know head start and then we just go with that right after that then I'm gonna come with my carrots and then I'm gonna come with my celery right we always going to do you know our garlic glass. So now we sweat these down and get them to going you just want your veggies to be coming on the soft side by me having this square you know wooden spoon you know I mean I just go like this you can feel they're starting to get nice and soft they're going to continue to cook because we're going to put some time in it once we do it right. So look I've already you know loaded up my press now we're going to add this oh yeah I'll tell you folks if y'all ain't got one of these already you better get you one all right so now you just want to move your garlic around get it to sweat down release this aromatic you know and marry with the rest of your veggies right after you do that which only takes like a couple of minutes notice I'm putting some pepper in here you know I mean fresh cracked is the best then I'm gonna add listen two you know just pinches of kosher salt okay so then you want to remove your veggies get yourself a bowl and just set them you know off to the side right now we're starting with our Dutch oven we got a little bit of the residue but check this out we're getting ready to work with that that bacon folks. So then when your bacon is finished you know I mean I just put it right here on top because we're going to add it back in later all right but you can look at this right here look at that that's what you want notice the size as I cut it but that's fine because we're going to cook that we're going to put a little time under it and that's going to render down even more. So now look I'm going to give you guys a pro tip when I'm cooking like this I left a little bit of the bacon grease in there you know what I mean that's cool right I'm going to take about half of this and just drop this in there like that right I'm going to get my meat masher and I'm going to start working this and putting it in there if you over crowd it it'll be hard for you to get it brown you know I mean especially when we put the pork in there so just notice what I'm doing I'm going to leave it alone like that just for a hot minute and let it start to cook right once that you know starts to cook then I'm going to do my ground pork take this I move everything over drop it in like this start breaking this up and then I'll add the other half in in just a second the main thing is you want to get everything nicely you know real small you don't want no big chunks in there and nothing like that so you just want to go ahead and just work your both of your meats okay so look at how ground up this is no big chunks or nothing like that this is what you want to see right and I just use this as my spoon to just kind of like just move it around if I see anything clump together I hit it but for the most part that right there is fire all right so now I'm getting ready to pour this this is my white wine I'm gonna go ahead and add that to one cup all right so remember our veggies we had our bacon I just put everything in there don't forget I'm the one that's doing the dishes right so I'm gonna go ahead and just add and incorporate everything back all the juices everything we want to get it all after you got everything mixed up you remember that white that uh one cup of that white wine now we add that now for those of you guys that want to know like can you taste it no you can't we're going to let some of that evaporate we're going to cook it down right but this is all part of the process look this will deglaze the bottom of your pot or your pan depends on what you're making it in probably want to make it in sort of like a a nice deep pot you know what I mean because this is going to render a lot now you can just look from the meat side you know amount of meat and then you can just start thinking like man he said meaty and that's what I mean you know I mean so I'm gonna go ahead let's just come up to a simmer we're gonna cook some of this down then we're gonna move on to the next step all right so listen you want to go about I guess about like three four minutes you just want to be able to cook some of it down and for it to reduce right I gotta say this for those of you guys who don't even want to take a chance about trying it this way you always can substitute the white wine with chicken stock right so now after that you want to go ahead and add your tomatoes after you got your tomatoes in look you want to go ahead and add yourself just a little bit about a half a teaspoon you know nutmeg remember this stuff right here goes a long way folks all right so I'm just giving it a stir I still got it like on the medium flame because we want to keep a little heat on there make it a little bit easier for us to bring it back up to a boil right that way we can set it up to a simmer now the next thing we're gonna do is we're gonna go ahead and give it I'm gonna give it about three generous pinches of salt you know I mean so that'd be good and then when it comes to this pepper right here I'm going to twist until my arms and elbow and wrist get tired all right so now I'm just gonna go ahead you know stir it up you know what I mean because listen after about three to four hours after I add every the rest of my ingredients in listen everything's gonna be nice and soft well married together and just be fire folks and look last but not least I just want to say this you guys you got to trust the process I'm adding in my milk okay so last thing I'm gonna tell you is listen you see now we coming up to a boil I'm gonna set this to a simmer and the last thing to do is put the lid on and I'll see you guys in three to four hours okay folks I did take a peek at this about 30 minutes ago I'm gonna go ahead and open this up because it's gonna be key for you guys to see just the thickness right so let me go ahead and just open this like this oh man you see that right there that's it so let me look at my fire right now let me just go ahead and get this down just a little bit lower we got the top over there so I'd have left some of the heat out but you want to see what I'm talking about when I say thick look at that right there don't forget we got that that 50 50 blend on that meat now this is where it's gonna get where you got I'm gonna lose some of y'all but you got to trust me I haven't steered none of y'all wrong yet trust me when I tell you how to do this and that's when I go ahead and use the heavy cream I know some of y'all right now you can't even see it but I promise you you got to try it so listen heavy cream going in now right still got that heat I got it especially since in the beginning of this video I mentioned that this might be like like a spaghetti sauce but I want you to pay attention to it and look at it right let's get some more heat under here let's get this I need to see some bubbles this what you guys going to need to see and then as I'm mixing this right here right I'm going to come with my parm right just a little bit of time you know I mean just what gives it that thick man I don't know what to tell you you got to try it like I said earlier listen I have never steered you guys wrong just try it well since I've been turned on to this I can't go back folks you know I mean now if you guys want to you want it to be a little bit more in the red you can go ahead and get yourself some tomato paste and put some of that in there but I want you to pay attention to this and I'm gonna cook just you know with all of these ingredients I'm gonna probably cook it for about another you know 15 minutes get it back up to a boil and simmer for about 15 minutes then I'm gonna go ahead and taste it look at that right here when you get that sparsely you're running across the edge right there let me turn this down because it's getting starting to pop now we should add that parsley check it out you guys come in here and look at this I'm gonna just pour some of this right here on top like this you know I mean and uh I gotta get me some pictures but I'm gonna push this out there so you guys can see it you see that that's what I'm talking about now that right here is a sauce now I don't know if everybody you know does it with pasta but for me when you taste this you know you want to just put it on some pasta to me it's like my new spaghetti sauce I'm just now sharing this with you guys listen make this please before you beat me up because I know I don't put a dairy product in there and I know y'all probably tripping hey with that being said look I'm going to get this right here and I'm going to taste this again because when I tell you it's fire it's fire look at the thickness of that right there cheers again I done said it all try this I promise you listen we on some new stuff folks hey with that being said let me know down in the comment section below now if you're new to my channel let me just take your time to say hey thank you for watching this video don't forget to like smash that subscribe button until everybody out there there's a channel out here to simplify these recipes and taking a mystery out of cooking and you know what I'm going to do folks I'm going to go back again give me some more cheers