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Thick Spaghetti Sauce with Spaghetti Recipe

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This recipe for Thick Spaghetti Sauce with Spaghetti, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Phillips
Added: Friday, June 2, 2006


1 lb. ground beef, or soy + beef equivalent.
2 c. green pepper chopped.
1 c. celery chopped.
1 c. onion chopped.
3 cloves garlic minced.
1/2 c. oregano.
2 tbsp. basil.
7 bay leaves.
1/2 c. parsley.
1-2 tbsp. salt, or salt to taste.
1/2 tsp. black pepper (optional).
2 6 oz. cans tomato paste.
4 8 oz. cans tomato sauce -
Additional tomato paste or sauce if needed to produce the consistency of chili.
1 c. mushroom pieces (optional).
Some spaghetti
1-2 tsp of oil (optional)

1) Break ground beef into pieces.
2) Fry beef in well-seasoned large frying pan until browned, stirring a few times.
3) Remove ground beef from pan, leaving grease in the pan. Add a little cooking oil if needed.
4) Cook green pepper and celery in the grease in the pan about 2-3 minutes until not quite tender.
5) Add onion, garlic, and mushroom pieces.
6) Cook on low-to-medium heat, stirring for about 2 minutes or until onion is translucent.
7) Add tomato paste, tomato sauce, cooked ground beef, bay leaves, basil, salt, pepper, parsley and oregano.
8) Cook on low heat covered or mostly covered for about 40 min., checking regularly and stirring.
9) Remove bay leaves before serving.
1) Break uncooked spaghetti pieces into 3-4 inches pieces. Smaller ends ok.
2) Add a little oil to boiling water if desired to keep cooked spaghetti from sticking together.
3) Boil as directed on package.
4) Serve hot spaghetti topped with hot spaghetti sauce, with grated parmesan cheese, salt and other spices, added at the table as desired.

Number Of Servings:
Number Of Servings:
about 5-7
Preparation Time:
Preparation Time:
about 1 1/2 hour
Personal Notes:
Personal Notes:
This recipe is from memory, so you should experiment with it. The spaghetti sauce is supposed to be thick and full of the vegetables. That's one reason to break up the spaghetti before cooking. Also the broken spaghetti pieces are easier for children to manage at the table. This is not a recipe for those who like to twirl the final long spaghetti on his or her fork in a thin spaghetti sauce.
When prepared according to the original recipe (my adaptation to one from ex's mother) refrigerated sauce can be enjoyed by a housekeeper or other person searching the kitchen for lunch. The gal I employed for awhile used to call it "your chili." She wold re-heat it in the micro but never bothered to cook the spaghetti to eat with it.




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