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Mother's Spaghetti Sauce Recipe

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

Traci Hegner


3/4 cup olive oil
8 cloves garlic minced
4lbs ground chuck
2 large onions, chopped
1 green pepper, chopped
1/4 cup flour
12oz tomato paste
2 cans (1lb. 13 oz each) Italian tomatoes
1-1/2 Worcestershire sauce
1 tbl anquostura bitters
1/2 tsp cayenne pepper
3 bay leaves
3 cups dry red wine (chianti)
2 tbl sugar
salt to taste
1 tsp pepper
1 tbl basil
1 tbl oregano
1 tsp celery salt

Heat oilve oil in large deep saucepan.. Add garlic and brown. Add onions, meat, green pepper, and brown. Blend in flour. Add remaining ingredients except mushrooms. SIMMER at least 3 hours(all day). CHILL overnight to ble3nd flavors. Before serving. Heat sauce to boiling, add at least 1 lb fresh mushrooms cut and browned in 1/4 cup butter. you may use several cans of canned mushrooms

Number Of Servings:
Number Of Servings:
makes 1 gallon




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