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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!! Ingredients:
1 pound lean ground beef |
2 (28 ounce) cans whole peeled tomatoes |
2 (6 ounce) cans tomato paste |
1 large onion, chopped |
4 stalks celery, chopped |
2 green bell peppers, chopped |
1 red bell pepper, chopped |
15 fresh mushrooms, sliced |
5 tablespoons italian seasoning |
1 teaspoon dried red pepper flakes |
4 bay leaves |
2 tablespoons chopped fresh basil |
3 cloves garlic, minced |
1 pound spaghetti |
Directions:
1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
6. Add sauce to pasta; serve.
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