Spaghetti Sauce
From chefmeow 16 years ago
- 180 minutes to make
- Serves 12
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Mrs. R.H.H. from Quantico says, “Inclosed (this is how she spelled it) is an old Italian recipe for spaghetti sauce which has made me famous in a mild way. Read more I have always made this using 1 pound ground round, but since rationing, have tried padding the meat with chicken and think it improves the flavor. The sauce may even be made of all chicken very successfully. I buy the round already ground, but cut the chicken from the bones raw and put it and the vegetables, except the mushrooms, through the food chopper using the fine blade. The mushrooms are not essential, but add a lot we think.” See less
Ingredients
- 1/2 pound ground round shopping list
- 1/2 pound ground chicken shopping list
- 1 good sized green pepper shopping list
- 4 large pieces celery shopping list
- Few springs parsley shopping list
- 4 cloves garlic shopping list
- 6 ounce can tomato paste shopping list
- 8 ounce can spaghetti sauce shopping list
- 2 cups chicken or meat stock shopping list
- 1/2 pound fresh mushrooms shopping list
- salt and pepper to taste shopping list
- olive oil shopping list
How to make it
- Brown beef and chicken together in small amount of olive oil until red has gone from meat.
- Combine with the ground vegetables which have also been browned a bit in olive oil.
- Add tomato paste, spaghetti sauce, salt, pepper and stock then cook slowly for at least 3 hours.
- Peel and cut mushrooms into fairly large pieces.
- Cook a few minutes in olive oil and add to the sauce a half hour before serving.
People Who Like This Dish 3
- cookingguru Dayton, OH
- eclaires Chicago, IL
- bulloney Berkeley, CA
- chefmeow Garland, TX
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