SPAGHETTI SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 lb. lean Ground Beef
  • 1 lb. Ground Sausage
  • 1 Onion
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 2 Celery stalks
  • 1 Zuccinni
  • 7 Roma Tomatoes (Chop all veg.)
  • Salt & Pepper to taste
  • 1- 6 oz. can Tomatoe Paste
  • 1 can Water
  • 2-15 oz. cans Tomatoe Sauce
  • add a little Water to wash out bottom of cans
  • 1/2 Cup Carrot (shredded)
  • 2 t. Oregano (give it a little pinch to wake up the flavor)
  • 2 t. Basil
  • a little more Pepper
  • Crushed Red Pepper Flakes (to taste)
  • 3-4 Pepperocini (chopped)
  • 3 cloves Garlic (minced)
  • (Optional add ins:)
  • Mushrooms (sliced)

Directions

  • Directions:
  • Brown ground beef & sausage with salt & pepper, drain fat. Then to larger pot add ground beef & sausage mixture, onion, green pepper, celery, tomatoe and zuccinni. Add tomatoe paste, stir, add water, stir, add tomatoe sauce & water, stir. Add rest of ingrediants and 1 clove minced garlic. Simmer 3 hours on low heat, stirring occasionally. Last 1/2 hour of cooking time add the rest of the garlic.
  • Note: I've recently been cooking this in my crock pot and that works great! Add browned beef & sausage and all other ingrediants and 1 clove minced garlic to crock pot and let simmer all day on low. Add the rest of the garlic to sauce an hour before it's finished cooking...
  • Number Of Servings: Use 1/3 the sauce for dinner and freeze the other 2/3 for future dinners.

Notes

Source of Recipe:

My Kitchen

Jamie loves her mothers sauce.... Use this sauce for spaghetti, ravioli, tortelini or lasagna. This is my own recipe that took Years to perfect....

Note: I've recently been cooking this in my crock pot and that works great! Add browned beef & sausage and all other ingrediants and 1 clove minced garlic to crock pot and let simmer all day on low. Add the rest of the garlic to sauce an hour before it's finished cooking...

Number Of Servings: Use 1/3 the sauce for dinner and freeze the other 2/3 for future dinners.

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