"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce, by , is from Nowell Family Cookbook, 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!

Kristi Byrd


3 lb. ground chuck
1 bell pepper, chopped
1 onion, chopped
3 pods garlic, chopped
2 (6 oz.) cans tomato paste
2 (15 oz.) cans tomato sauce
3 (16 oz.) cans peeled tomatoes
4½ c. water
4 tsp. salt
1 tsp. pepper
1 T. basil
1 T. oregano
1 T. Italian seasoning
2 Bay leaves
2 T. paprika
1 T. chili powder

Brown and drain meat. Sauté pepper, onion and garlic in 2 T. oil. Add meat back to sautéed vegetables. Add remaining ingredients. Bring to a boil and simmer, uncovered, about 2 hours. Add more water if it gets too thick, ½ c. at a time. Serve over vermicelli. Also makes a great sauce for lasagna.
Can divide into qt. containers and freeze.

Number Of Servings:
Number Of Servings:
Makes 4 qts.




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