"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1/4 c. butter
1/4 c. oil
1 onion
1 clove garlic
1 carrot
1 stock of celery
sweet basil
2 lbs. ground beef
2 large cans tomatoes
3 cans tomato sauce
1 can tomato paste
1 can mushrooms

In a heavy sauce pan, heat butter and oil. Saute the onion, garlic, carrot and celery. Add a pinch each of the basil, oregano, rosemary, salt and pepper. Cook until vegetables are soft. Brown the beef. Add the meat. Stir in the remaining ingredients. Cook covered for 4 hours on low heat.




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