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Grant's Spaghetti Sauce Recipe

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Grant's Spaghetti Sauce image
Grant and his mom, Zara


This recipe for Grant's Spaghetti Sauce, by , is from The Family Cookbook Project Number 2, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grant Anderson


1-1 lbs. ground beef
lb. bulk Italian sausage
2 tbsp. olive oil
2 large onions, chopped
3-4 cloves of garlic, minced
1 green or red pepper, chopped
1 can of black olives, chopped
1-2 cans mushrooms
2 32 oz. jars of spaghetti sauce (I use Ragout or Prego brand)
1 6 oz. can tomato paste
1-2 tbsp. sugar
1 whole bay leaf
2 tbsp. chopped fresh basil or 2 tsp. dried
1 tbsp. chopped fresh oregano or 1 tsp. dried
1 tbsp. fennel seed
garlic salt to taste
pepper to taste
sprinkle of red pepper flakes
McCormick's Smokehouse Maple Seasoning sprinkled to taste
c. of red wine
⅓ - c. sunflower seeds

In a large heavy pot, heat olive oil, add ground beef and cook until browned. Add chopped onions and continue cooking and stirring until onions are translucent. Add minced garlic, sauce, paste, mushrooms, chopped peppers, red wine, seeds and all spices including fennel. Simmer for about an hour stirring regularly.
Take the Italian sausage and roll into -1 inch balls and drop into the simmering sauce. Continuing cooking on top of your stove for at least 3 hours.
Prepare your pasta according to package directions. Drain and serve with sauce and parmesan or mozzarella cheese.

Personal Notes:
Personal Notes:
This recipe started with a recipe Zara followed and later improved upon by son, Grant




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