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Italian Spaghetti Sauce

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Ingredients
  Ground beef 4 Pound
  Onions 2 Large, chopped (About 2 Cups)
  Garlic 8 Clove (40 gm), minced
  Canned sliced mushrooms 12 Ounce, broiled (2 Cans, 6 Ounce Each, 2 2/3 Cup)
  Chopped parsley 1 Cup (16 tbs)
  Canned tomatoes/8 1-pound cans of tomato 56 Ounce (16 Cup, 4 No. 2 1/2 Cans Plus 1 1-Pound Can)
  Canned seasoned tomato sauce 64 Ounce (8 Cans, 8 Ounce Each)
  Canned tomato paste 24 Ounce (4 Cans, 6 Ounce Each)
  Oregano 2 Tablespoon
  Salt 4 Teaspoon
  Monosodium glutamate 2 Teaspoon
  Thyme 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaves 4 , crumbled
  Water 1 Quart
  Sugar 1 Tablespoon
  Cooked spaghetti 2 Pound, cooked, drained
Directions

In two large heavy kettles, cook ground beef, onion, and garlic till meat is lightly browned.
Add sliced mushrooms with liquid.
Combine remaining ingredients except sugar and spaghetti; pour into kettles.
Bring to boil; turn down heat, simmer uncovered 2 to 2 1/2 hours or till of desired consistency; stir occasionally.
Add sugar.
Serve over hot spaghetti.
Pass Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
Servings: 
8

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