You are here

Italian Spaghetti Sauce

Charles.Durand's picture
  Olive oil 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Garlic 4 Clove (20 gm), finely chopped
  Ground beef 1 Pound
  Ground veal 1⁄2 Pound
  Sweet italian sausage 1⁄2 Pound, cut in small pieces
  Canned italian style tomatoes 28 Ounce (1 Can)
  Tomato paste 12 Ounce (2 Cans, 6 Ounce Each)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Chili powder 1 Dash
  Ground cinnamon 1 Dash
  Fennel seed 1 Dash
  Oregano 1 Dash
  Bay leaves 3
  Whole allspice 4 , crushed
  Green pepper 1 , chopped to make 3/4 cup
  Fresh mushrooms 1⁄2 Pound, sliced lengthwise
  Chopped pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Pimientos 4 Ounce, drained and chopped (1 Jar)

Heat the olive oil in a large skillet.
Add the onion and garlic and cook until onion is tender, about 5 minutes.
Add the beef, veal, and sausage.
Brown well, stirring occasionally.
Combine in a large heavy saucepan or sauce-pot the remaining ingredients except mushrooms, olives, and pimientos.
Stir in the meat and onion.
Simmer, uncovered, at least 4 hours, stirring occasionally.
If necessary, add a little hot water as sauce thickens during cooking.
Remove bay leaves.
About 30 minutes before sauce is done, stir in mushrooms, olives and pimientos.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)
Italian Spaghetti Sauce Recipe