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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
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This is the way I have always made my sauce It makes plenty..I freeze the sauce in freezer gallon bags...so that we always have it on hand. Ingredients:
3 lbs extra lean ground beef |
4 bell peppers, chopped |
2 large onions, chopped |
1 lb mushroom (any on hand) |
6 tablespoons italian seasoning |
2 bay leaves |
10 -12 garlic cloves, chopped |
1 -2 teaspoon crushed red pepper flakes |
1/4 cup any 'drinkable' red wine (our fave is chianti by ruffino) |
4 (12 ounce) cans tomato paste |
3 -4 tablespoons sugar |
Directions:
1. In a large kettle, brown beef with veggies. Add the tomato paste.and continue browning.
2. Add the rest of the ingredients and top off with approx 8 cups of water.
3. Simmer for 4 to 6 hours. Never put the lid on tight - it will make your sauce watery!
4. Stir frequently.have plenty of crusty Italian bread on hand for dipping (taste testing)!
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