"The belly rules the mind."--Spanish Proverb

Merelyn’s Spaghetti Sauce Recipe

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This recipe for Merelyn’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.

Merelyn Ellis
Added: Wednesday, June 13, 2007


1 can Contadina tomato paste (small size)
1 can Golden Grain mushroom sauce (small size)
1 can Homestead mushroom sauce (small size)
½ lb. fresh mushrooms
¼ - ½ lb. hamburger meat
1 green onion
½ small yellow onion
2 tablespoons Parmesan cheese
2 pinches Italian seasoning
½ cup Burgundy wine
¼ teaspoons pepper
¼ teaspoon garlic salt
1 pinch parsley

Mix together tomato paste and mushroom sauces in saucepan on low heat. Add water (approximately ¾ full of each can) and simmer stirring occasionally. Meanwhile wash, slice and sauté fresh mushrooms in butter in skillet. Add sliced green onion and when limp and slightly browned add to sauce. Crumble hamburger into skillet, add chopped yellow onion and brown. When cooked, drain and add to sauce. Blend thoroughly. Now add seasonings and wine. Add cheese and simmer for 30 minutes. Cook spaghetti and pour sauce over paste. Sprinkle with Parmesan cheese and serve.




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