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Mag's Club 116 Spaghetti Sauce Recipe

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This recipe for Mag's Club 116 Spaghetti Sauce is from Fifty Years in the Kitchen by Marj Moritz, 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:  
For smaller groups, recommend cuting this recipe in half...
4 lbs. ground beef
2 large onions, chopped
½ teaspoon rosemary
2 T. dried parsley
1 quart tomato juice
1½ quarts water
1 tablespoon garlic powder
Directions:
Directions:
1. In a large skillet brown together (crumble) the first 3 ingredients.
2. Drain meat and transfer into a large sauce pan.
3. Add remaining ingredients except the garlic and simmer on low for 2-3 hours.
4. During the last ½ hour of cooking, add the garlic. You may thicken, if desired.
5. Pour this over your favorite prepared pasta and enjoy!
Personal Notes:
Personal Notes:
Those of you who grew up in the Roanoke, IL area, would definately know about this famous and sought after spegetti sauce. It was simply the best and like no other. We ate at "The Club" every Friday night after we were married and even before that, after most basketball games while still being in high school. It was THE place to go...mainly because of this wonderful Italian dish!

 

 

 

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