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Spaghetti Sauce Recipe

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

Marcia Tablit
Added: Monday, November 2, 2009


1 1/2 - 2lbs lean ground beef
1 large onion diced
4-5 cloves of garlic diced suit your taste.
1 bell pepper diced
3 stalks celery diced
1/2 pound mushrooms sliced
1 large can crushed or small diced tomatoes
2 small cans tomato paste
4 cups homemade tomato sauce OR
2 cans of tomato sauce plus two cans water
1 bottle full bodied red wine (merlot, cabernet, burgundy or Chianti)
fresh parsley
fresh basil or pesto sauce
Italian seasoning
bay leaves
salt **

In a really big pot, brown ground meat seasoning with salt** and pepper as you go.

Saute onion, celery, bell pepper and mushrooms until soft, seasoning with salt and pepper. Add to ground beef.

Add crushed tomatoes, tomato paste and tomato sauce. Rinse out cans with red wine and add to the meat and vegetables. If using home made tomato sauce it could be quite watery. Add remaining wine to sauce mixture.

Add bay leaf, more salt and pepper if needed, Italian seasoning and simmer slowly for several hours until sauce cooks down by 1/4 to 1/3 to a consistency you like. I simmer my sauce between 4 and 6 hours. Taste for seasoning add more if needed.

Just before serving stir in fresh parsley and basil to give the sauce a finishing hit of herbs. If you don't have fresh basil stir in some good pesto sauce. It works the same way.

Personal Notes:
Personal Notes:
** I tend to go light on the salt and use salt-free Mrs.. Dash seasoning with a bit of added salt. See Freezer tomato sauce recipe for homemade tomato sauce.




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