Spaghetti Sauce
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| 1 Tbsp | olive oil |
| 1 lb. | mild or hot italian sausage |
| 1 lb. | lean ground beef |
| 2 large | onions, coarsely chopped |
| 1 large | bell pepper, coarsely chopped or 1/2 bag birdseye stir-fry peppers |
| 1 | 4oz can mushroom stems and pieces |
| 2 | 1412oz cans italian seasoned tomatoes |
| 3 can | tomato paste |
| 9 | tomato paste cans full of water |
| 1 Tbsp | dried basil |
| 4 or 5 clove | garlic, crushed, minced |
| 1 tsp | oregano leaves, crushed |
| | salt and pepper, to taste |
| 1 Tbsp | sugar |
| |
| crumble and brown meat, onions, peppers and mushrooms. drain well. wipe |
| out pan. in large non-stick soup pot, (at least a 4-quart) pot, put 1 |
| tbsp. |
| olive oil. into oil, add tomato paste, fry for 5 minutes, stirring |
| constantly, do not burn. start adding the water you measured with the |
| tomato paste cans, stirring rapidly to incorporate water with fried paste. |
| when everything smoothes out, add remaining ingredients. bring to a boil, |
| taste for seasoning, if you think it needs more spice, herbs or salt and |
| pepper, add it now. cover and reduce to simmer, simmer 3 hours, stirring |
| occasionally so sauce doesn't thicken up and stick on bottom of pot. |
| serve |
| over any type of cooked pasta you prefer, you can use this on raviolis or |
| for pizza sauce. this sauce freezes really well. learned to make this |
| from |
| first generation italian americans. it's delicious. |
| |
| patty |
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| (ID: 6397) Mirror: rec.food.recipes: Mon, Aug 30, 2004 |