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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. Ingredients:
1 (28 ounce) can tomato sauce |
1 (28 ounce) can tomato puree |
2 (7 ounce) cans tomato paste |
2 teaspoons dried basil |
2 teaspoons dried oregano |
4 garlic cloves, coarsely chopped |
1/2 teaspoon salt |
3/4 teaspoon pepper |
1/2 teaspoon fennel seed (optional) |
1/2 cup dry red wine, good quality |
1 1/2 lbs ground beef |
1 onion, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
2. Stir frequently; do not allow sauce to stick; lower heat if needed.
3. While sauce is cooking, brown beef and onion; drain well.
4. Add hamburger to the sauce at the end of the hour.
5. Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
6. Simmer for additional 1/2 hour.
7. Serve over your favorite pasta.
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