Rich, thick spaghetti sauce, chock full of meat and just the right amount of seasonings, slowly simmered for full flavor.You can add more spices or herbs to suit your taste. I sometimes substitute port wine for 1/2 of the water. 1 Whenever I make this sauce, I double the recipe and freeze it in portion sizes that fit my families appetites. On days I don’t have time to cook a full meal, I grab some sauce out of the freezer and boil my pasta…and dinner is served!
Spaghetti Sauce with Meat
Course: Main Dish – Beef, Uncategorized8
servingsIngredients
1 pound ground beef
1 pound Italian Sausage
1 medium onion, grated
2 stalks of celery, chopped
2 cloves garlic, minced
1 large can tomato puree (28 ounces)
1 large can tomato paste and 2 cans of water
1 Tablespoon sugar
1½ teaspoons basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon dried parsley flakes
1 bay leaf
Directions
- Brown the ground beef, Italian sausage and onions together.
- Add the tomato puree, tomato paste and water. Mix well.
- Add celery, garlic and spices.
- Cover pot and simmer for 3 hours, stirring occasionally.
- When finished, remove from stove, discard the bay leaf and serve over your favorite pasta.
Notes
- NOTE: I often substitute port wine for half of the water.
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