Recipe

Finally A Sauce Recipe

Add Step-by-Step Photos	Jlophoenixrising / All my dishes 1 year, 11 months ago I looked forever for that perfect spaghetti sauce-years even....now I don't have to look any longer...I loved this sauce from that first taste test you do while cooking! Serve over hot spaghetti with salad and crusty french bread! Prep:5m Cook:60m Servings:8	Jlophoenixr
	spaghetti tomato beef sauce

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Ingredients

3 Large Garlic Cloves-chopped as fine as possible

Olive Oil

1 1/2 pounds of lean ground beef

Fresh Mushrooms (optional)

1 Large Onion

Oregano

Basil

Salt

Pepper

2 6 oz cans of tomato paste

16 oz can of diced tomatoes-I like double the tomatoes so use 32 oz can

Fresh Parsley

Cajun Seasoning

Garlic Powder

2 28 oz cans of Crushed Tomatoes

1/3 cup of red wine (optional)

1 Teaspoon of Sugar

1 Bay leaf

Spaghetti-cooked as directed by package (be sure to salt the water when boiling your noodles)

Directions

Brown ground beef til beef is crumbly-drain and set aside.

In large saucepan just cover bottom with olive oil.

Place your garlic in your oil-let soak while you dice up your onion-do not heat yet!

Place diced onion aside-heat the oil and garlic over medium heat-heat until you see bubbles around the garlic!

When you see the bubbles around the garlic add your diced onion-lower heat to med-low.

Simmer all of this for about 5 minutes-at this time add 1 tsp of Oregano, 1/2 tsp of basil-dash of salt and pepper.

Add you two cans of tomato paste-fill up cans with water and to clean outside of can add to your onion and garlic in pot...mix up well-simmer for about 4 minutes, add now 1/2 tsp of oregano (you will be adding this all the way through) touch of salt and pepper again.

After 4 minutes add your beef into your roux for your spaghetti sauce.

Add your diced tomatoes-simmer for about 10 minutes-add 1 tsp of oregano, 1/2 tsp of basil, 1 1/2 tsp of fresh chopped parsley, a dash of cajun seasoning and 1/2 tsp of garlic pepper and throw in some black pepper.

Keep stirring sauce-occasionally.

Now add your 2 28 oz can of crushed tomatoes along with 1 tsp of parsley, 3 dashes of basil, 3 dashes of garlic powder-stir together well-keep at medium heat.

Add your teaspoon of sugar and bay leaf at this point-mix well again.

Cover and simmer for about 30 minutes-if you wish you may add your 1/3 cup of red wine at th is point.

I have found the longer this sauce simmers the better it tastes! Before serving remove your bay leaf. Serve over hot spaghetti!

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Comments

leslierose_64 1 year, 11 months ago said:
Sounds delicious. im also trying to experiment with pasta sauce. can i use fresh tomatoes? its hard to look for canned tomatoes here in our area. what do you suggest?

jlophoenixrising 1 year, 11 months ago said:
I think fresh tomatoes would work excellent with it! Get the freshest ones you can find! Good luck and let me know!

jenniferbyrdez 1 year, 11 months ago said:
Very nice.

wolfpackjack 1 year, 11 months ago said:
Thank you for the post... always can use more pasta and tomatoes... I'll have to find the one I use the most.. can't wait to try..... dave

italicvisions 1 year, 5 months ago said:
This is a fine recipe, I made a few alterations I decreased the amount of oregeno and simmered green pepper with the garlic and onion.

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