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Mushroom In Spaghetti Sauce

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Ingredients
  Ground beef 1 Pound
  Bulk italian sausage 3⁄4 Pound
  Canned tomatoes 28 Ounce, cut up
  Tomato juice 2 Cup (32 tbs)
  Tomato sauce 15 Ounce (1 Can)
  Chianti 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaves 3
  Canned sliced mushrooms 6 Ounce (1 Can)
  All purpose flour 3⁄4 Cup (12 tbs)
Directions

In Dutch oven brown ground beef and sausage; drain well.
Stir in undrained tomatoes, 1 cup of the tomato juice, tomato sauce, chianti, onion, green pepper, sugar, Worcestershire, salt, chili powder, pepper, garlic, and bay leaves.
Bring to boiling; reduce heat.
Simmer, covered, 45 minutes, stirring occasionally.
Remove bay leaves.
Drain mushrooms, reserving liquid.
Blend flour with reserved mushroom liquid and remaining 1 cup tomato juice.
Stir into sauce along with mushrooms.
Cook and stir till thickened.
Pack into hot, clean pint jars; leave 1-inch headspace.
Adjust lids.
Process in pressure canner at 10 pounds pressure, 75 minutes, being sure to follow manufacturer's directions.
Refrigerate any sauce not processed and use within a few days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes

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