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

Italian Spaghetti Sauce Recipe

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This recipe for Italian Spaghetti Sauce, by , is from Linda's Cooking My Way Through Covid19 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!

Contributor:  
Contributor:  
Linda McLaughlin

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, cut up
1 chopped green pepper
1 chopped red pepper
1 small (4 oz)can mushrooms
1 large (2 1/2 c) can tomatoes
10 oz can tomato soup
1 clove garlic
1˝ lbs chopped top round formed into small balls
bacon fat or 2 tbsp olive oil

Directions:
Directions:
Cut up onions, peppers and mushrooms; sauté in bacon fat or olive oil. Add tomatoes and garlic. Cook approximately ˝ hr. Add tomato soup and cook another ˝ hr. Let stand all day or overnight. (Best cooked day before) An hour before serving, add meat in small balls or pieces and cook uncovered. The longer it simmers, the better (Thin spaghetti to go with it.)

Personal Notes:
Personal Notes:
My mother's recipe. My dad's stomach couldn't tolerate the red pepper and so she left it out; it was still delicious.

 

 

 

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