Ingredients: |
Ingredients: 1 lb lean ground beef
2 medium onions, minced - use Food Processor
2 cloves garlic, minced - use Food Processor
1 green pepper, diced - use Food Procesor
4 oz can sliced mushrooms, drained
1/4 cup vegetable oil
1/2 tsp pepper
2 tsp salt
1 tsp dried oregano
2 tsp Worcestershire sauce
1/4 tsp Tobasco sauce
16 oz can tomato sauce - I use Hunt's
12 oz can tomato paste - Hunt's
1/2 cup water
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Directions: |
Directions:1. In large soup pot sprayed with Pam, sauté ground beef, crumbling as it cooks, approximately 5 minutes. Pour beef into colander (sieve) and let drain.
2. Wipe out soup pot, add oil and heat on medium-high. Sauté vegetables in hot oil until soft but not browned. Add spices to hot vegetables, stir and mix well. Add ground beef back to the pot, stir and mix well. Add all wet ingredients to the pot, stir and mix well. Reduce heat to low temperature. Stir every 5 minutes for the first 15 minutes.
3. Cover and simmer for 1 1/4 hours more, stirring every 15 minutes. Mixture will start to thicken and may stick to the bottom of the pot and burn. By stirring often, you can readjust the heat even lower if needed and catch the sauce before it becomes ruined. A non-stick large soup pot works wonders but still needs to be stirred as directed. |
Personal
Notes: |
Personal
Notes: I always make a batch which is 4 times this recipe so stirring often is crucial. 4 times all ingredients except as follows: use 3/4 cup vegetable oil, 1 tsp black pepper. If you are making just a single recipe, it will probably be done in an hour. I cook mine for 1 1/2 hours because I always make a batch. FREEZES VERY WELL. Serves 6 if making only 1 batch.
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This recipe for Mindi's Spaghetti Sauce is from