This recipe comes from my MIL Paula. I think it is one of the best homemade spaghetti sauces that I have ever eaten. It is relatively easy to make and it makes a lot. We always use what we need for our dinner the night we make it and then freeze the rest in dinner size portions. One gallon freezer bags work great for this!
1 can Crushed Tomatoes in sauce (102 oz. I think it is the one gallon size)
8 oz. canned mushrooms
3 Tablespoons Worcestershire sauce
1/8 teaspoon (dried) minced garlic, or 5-6 minced fresh garlic cloves
1 teaspoon Rosemary leaves (chopped or ground with a mortar and pestle)
1 teaspoon celery seed (I like to crush it with a mortar and pestle but not necessary)
1 -1/2 Tablespoons chili powder
1/2 teaspoon dried basil leaves (If you like to use fresh chop 1/2 cup fresh and add at very end when done simmering)
2 Tablespoons dried oregano leaves
1/2 teaspoon dried Sage
1 teaspoon dried Thyme
1/2 teaspoon dried Parsley
1/8 teaspoon black pepper
1 large onion chopped
2 lbs ground beef
Add all ingredients except for the ground beef and let simmer for several (2-3) hours. Just before you are ready to serve brown the ground beef in a skillet, and add to the sauce.
Serve over your favorite pasta!
Monday, August 18, 2008
Paula's Spaghetti Sauce
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3 comments:
Actually, this recipe came from a friend of ours! About 35 years ago, I wrote it down while he made a batch - he'd never written it down before. It's been mine ever since.
Really? I didn't know that. LOML really likes it, too he always prefers fresh meals, so it kind of defeats the benefit of making such a huge amount all at once.
You learn something new every day!
And paws? Tell the LOYL to get used to frozen meals after you have that baby! ;)
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