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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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My sisters and I each think their spaghetti sauce is best. This is Ann'e. Mine is better! Ingredients:
1 lb ground beef (turkey, venison or whatever) |
56 ounces tomato sauce (she just had 2 big cans) |
4 tablespoons italian seasoning (4 palms crushed in between palm and heal of hand) |
2 tablespoons brown sugar |
salt |
1 garlic clove, minced |
2 tablespoons olive oil (if meat is 90% or very low fat) |
1/2 large eggplant, diced |
1/2 cup parmesan cheese |
1/2 onion |
Directions:
1. Brown meat, garlic and oinion in dutch oven using oil if needed.
2. Add Italian seasoning near the end of browning, crushed in the palm to release oils and flavor!
3. Add all other stuff, cook at a simmer for at least 2 hours.
4. Tastes best if it sits overnight or at least the afternoon.
5. Serve over capellini or vermacelli - these are much thinner than spaghetti and are very nice.
6. Note: to increase the amount of sauce, increase the tomato sauce and seasonings. A little meat goes a long way. The eggplant gives it a unique flavor. This sauce is great for use in lasagnia and tastes great meatless. Freezes well.
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