Not World Famous Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 250 Minutes |
Ready In: 270 Minutes Servings: 12 |
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You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!! Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
3 cloves garlic, minced |
1 lb medium ground beef |
1 teaspoon salt |
1 (28 ounce) can roma tomatoes (italian) |
2 (14 ounce) cans tomato sauce |
2 (5 1/2 ounce) cans tomato paste |
1/2 cup dry red wine |
1 tablespoon oregano |
1 tablespoon parsley |
1 teaspoon thyme |
1 teaspoon basil |
1 teaspoon celery salt |
1 teaspoon paprika |
1 teaspoon red pepper flakes |
1/2 teaspoon sugar |
1/2 teaspoon fresh ground pepper |
2 bay leaves |
Directions:
1. Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
2. Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
3. Don't drain off fat as this helps the sauce to cling to the pasta.
4. Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
5. Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
6. Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
7. If you find that the sauce is getting too thick for your taste, add a little water.
8. Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.
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