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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

"Guinea Style" spaghetti sauce Recipe

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This recipe for "Guinea Style" spaghetti sauce is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large, green pepper - chopped
Aprox. 10 medium onions - chopped
6 cloves of garlic, minced or pressed
1/2 pint of olive oil
1 or 1-1/2 lbs. ground chuck
3 large cans of Pope or Buitoni Italian Plum Tomatoes
2 large cans of Pope or Buitoni Tomato Purée
1-15 oz or 2- 8oz. Cans of Tomato Paste
2 large cans of Water
1-16 oz can of mushrooms, not drained ( can use fresh)
About 5 medium size BAY leaves
About 3 or 4 TB. Dried sweet basil
Salt according to your taste

Directions:
Directions:
In a big pot, Simmer green pepper, onions & garlic in oil until soft.
Add meat & simmer until redness is gone, breaking meat up into very small pieces
Add all the rest of the ingredients & simmer about 3 to 4 hours, stirring occasionally so it doesn't stick to bottom of pot.

Number Of Servings:
Number Of Servings:
Will feed an army!
Preparation Time:
Preparation Time:
30 minutes then simmer for hours
Personal Notes:
Personal Notes:
My favorite spaghetti sauce recipe. Not sweet, but authentic!

 

 

 

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