"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Norma’s Spaghetti Sauce Recipe

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This recipe for Norma’s Spaghetti Sauce, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 13, 2007


2 small onions
Olive oil
1 stalk celery
1 bunch parsley
3 cloves garlic
˝ lb. chuck meat
1 large can solid packed tomatoes
2 small cans tomato sauce
1 can tomato paste
Worcestshire sauce
Italian Seasoning
1 package dried mushrooms

In Dutch oven sauté 2 chopped small onions in a little olive oil. Add 1 stalk celery chopped and plenty of parsley along with 3 cloves minced garlic. Brown ˝ lb. chuck in above mixture. Add salt, pepper and paprika to taste. Add 1 large can solid packed tomatoes, 2 cans (small) tomato sauce and 1 small can tomato paste. Add 2 or 3 drops Worcestshire sauce. Add 2 pinches Italian seasoning or fresh thyme and rosemary. Take 1 package of dried mushrooms and soak in lukewarm water, drain and add to mixture. Cook slowly for 2 hours.




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