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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

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Italian Spaghetti Sauce Recipe