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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm. Ingredients:
1 pound ground beef |
1 large onion, chopped |
1 can (46 ounces) tomato juice |
1 can (12 ounces) tomato paste |
1 can (4 ounces) mushroom stems and pieces, drained |
2 tablespoons minced fresh parsley |
1 tablespoon garlic salt |
1 tablespoon dried basil |
2 teaspoons sugar |
2 teaspoons dried oregano |
1/4 to 1/2 teaspoon crushed red pepper flakes |
3 bay leaves |
hot cooked spaghetti |
Directions:
1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil.
2. Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti. Yield: 6-1/2 cups.
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