My Famous Spaghetti
From sparow64 16 years ago
- 120 minutes to make
- Serves 10
Originally from Mom's spaghetti recipe, and I have morphed it into something totally different over the years. Everyone loves it, and I get requests often! I never measure, so guessing at the spice measurements - start with less if you like, you can always add more!
Ingredients
- 2.5 lbs 93% lean ground beef shopping list
- 1 large white onion, chopped shopping list
- 3 T chopped garlic shopping list
- 3 T dried parsely shopping list
- 2 T dried oregano shopping list
- 1 T dried basil shopping list
- 3 bay leaves shopping list
- seasoned Salt shopping list
- garlic pepper shopping list
- Worcestershire shopping list
- Dash red pepper flakies shopping list
- 1 large can diced tomatoes - juice and all (I use Hunts because they are NOT sweet) shopping list
- 2 cans tomato sauce shopping list
- 1 small can intalian flavord tomato paste shopping list
- 1 tub fresh mushrooms, quarterd (optional) shopping list
- 1 small can sliced ripe olives, drained (optional) shopping list
- EVOO shopping list
- butter shopping list
- white wine Worchestershire, or white wine, optional shopping list
- Parmesan/Ramano cheese shopping list
- 1 package spaghetti noodles, shopping list
- EVOO and butter shopping list
How to make it
- In large electric skillet or stovetop pot
- Brown ground beef with spices, onion, and garlic and seasonongs. (except bay leaf)
- When all pink color has disappeard drain meat in paper towel-lined colander, if needed (usually don't need to drain the 93% lean) Add tomaotoes, sauce and paste.
- Stir together
- Add bay leaf
- Stir in olives if using
- cover, reduce heat and simmer approx. 2 hours, (or transfer to crockpot and cook on low all day) stirring ocasionally I use the lid, but leave it offset just slightly so that it will reduce well and help alleviate splatters!
- May add small amounts water, beef stock or chicken stock if liquid is needed. May also add another can of tomatoes for liquid.
- Cook pasta according to package directons,
- Drain and Rinse
- While pasta is cooking, saute mushrooms in butter, evoo, and white wine worcestershire
- Top each serving with mushrooms and fresh parmesan/ramono cheese
- Serve with good italian garlic bread and salad
- ** If you don't care for black olives or mushrooms, just leave them out. You will still enjoy the sauce. : ) **
The Rating
Reviewed by 11 people-
Gave it a 5 however I would leave out the mushrooms or hubby will be collecting Insurance LOL!!! Allergic to them!!
momto4
in Orillia, On, Canada loved it
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gave you a bump up- ugh people who give ones should be hung out the window by their toenails!!!!JM
mystic_river1
in Bradenton loved it
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MMM I see you cook for an army too! LOL Sounds just like I make mine sans thyme and rosemary! I do love the addition of black olives though - gonna do that next time! Sounds good, now you've got me wanting spaghetti! ;')
justjakesmom
in Everett loved it
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