Amy's Homemade All Day Spaghetti Sauce |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs. Ingredients:
1 (28 ounce) can crushed tomatoes in puree |
1 (12 ounce) can tomato paste |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can stewed tomatoes with basil and garlic |
1 (4 ounce) can mushroom stems and pieces |
2 bay leaves |
1/4 cup merlot |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 lb ground sirloin |
4 cloves garlic, chopped |
1 large vidalia onion, chopped |
2 carrots, finely chopped |
1 teaspoon garlic powder |
1 teaspoon worcestershire sauce |
1 1/2 teaspoons brown sugar |
extra virgin olive oil, 1 turn of the pan |
salt and pepper, to taste (to your liking) |
1 teaspoon parsley flakes |
1 tablespoon grated parmesan cheese |
Directions:
1. Saute onion, garlic& carrot in olive oil over medium heat until tender.
2. Add ground beef and brown until no longer pink.
3. Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
4. Add Merlot wine, simmer a few minutes.
5. Add rest of ingredients and stir well.
6. Reduce heat to low and simmer for at least 5 hours stirring occasionally.
7. Remove bay leaves.
8. Serve over cooked spaghetti noodles.
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