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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is the meat sauce I grew up eating. I now make it for my family, and it is great on any pasta, but we usually eat it on spaghetti. I usually double the recipe when I make it. It freezes well too for those that do OAMC. Ingredients:
1/2 cup onion, chopped |
2 tablespoons olive oil |
1 lb ground chuck |
2 garlic cloves, minced |
2 (16 ounce) cans diced tomatoes |
2 (8 ounce) cans tomato sauce |
1 (3 ounce) can sliced mushrooms |
1/4 cup parsley flakes |
1 1/2 teaspoons oregano |
1 teaspoon salt |
1/4 teaspoon thyme |
1 bay leaf |
3 tablespoons italian seasoning |
1 cup water |
Directions:
1. In large pan, cook onion, meat, and garlic in hot oil.
2. Drain after meat is browned and return meat to pan.
3. Add remaining ingredients.
4. Simmer uncovered 2 to 2 1/2 hours or until sauce is thickened; stir occasionally.
5. Remove bay leaf.
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