Spaghetti Sauce
 
 
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 
 
-- 
(ID: 6397) Mirror: rec.food.recipes: Mon, Aug 30, 2004


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