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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Everyone makes spaghetti a little different, but this is the spaghetti I grew up with. It's my favorite! Ingredients:
2 lbs ground beef |
1 tablespoon olive oil |
2 medium onions |
2 -6 garlic cloves, to taste |
1 -2 tablespoon oregano, to taste |
1 tablespoon basil, to taste |
1 tablespoon thyme, to taste |
1 teaspoon rosemary, to taste |
2 bay leaves, to taste |
1/2 tablespoon sugar, to taste |
1 (6 ounce) can tomato paste |
1 (14 ounce) tomato sauce |
1 (28 ounce) can whole tomatoes |
8 ounces water, to taste |
1 -2 package of fresh mushrooms mushroom (or cans) |
1 (6 ounce) can olives, black, sliced (or 2 cans) |
pasta |
Directions:
1. Brown Ground Beef, drain.
2. In separate pan, saute Onion and Garlic in olive oil.
3. Combine Onion and Garlic with Ground Beef in stock pot.
4. Salt and Pepper to taste.
5. Over medium heat: Add spices and Bay Leaves.
6. Add the rest of the Ingredients.
7. Add water to taste (I use about a half to a whole can).
8. Simmer on low - med for 1 hour, stirring occasionally. Break up whole tomatoes while cooking.
9. Serve over your favorite pasta. We typically use vermicelli or angel hair.
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