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Vermicelli Sauce




Source of Recipe


Grandma Starratt (Mom)






Recipe Introduction


A real tried and true recipe from Mom. I have made just a few minor adjustments. We all like this with vermicelli instead of spaghetti. The sauce really soaks in. Grandpa Starratt once sat in a plate of this that he had placed on the edge of his chair. Backed in while watching TV and sat right in it.





List of Ingredients



• 1 can tomato paste (14oz)
  
• 1 can chopped mushrooms
  
• ground beef
  
• 3 tsp brown sugar
  
• 1 tsp salt
  
• 1 medium onion
  
• 1 bayleaf
  
• 2 cans of water
  
• LEATA'S VERSION
  
• 1 can tomatoe paste
  
• 1 can crushed tomatoe (lg)
  
• 3 cans water (14 oz)
  
• brown sugar (in ball of hand)
  
• salt (to taste-approx 1 heaping teaspoon)
  
• honey/garlic italian sausage
  
• 1 large onion
  
• 3 cloves garlic
  






Instructions



1. I boil 6 sausages for approx 5 minutes and then allow to cool and then cut into 1 in pieces. Take the skin off the remaing 6 sausages and crumble and cook till browned. Add chopped onion and cook until transparent. Add 1 garlic clove diced.
   
2. Add 1 lg can crushed tomatoes , tomato paste and water.
   
3. Toss in the brown sugar, salt, bay leaf, and 2 garlic cloves cut in half.
   
4. I sometime add 1/2 cup of red wine at this point. Let cook at a gentle bubble for at least one hour and prefferably 2. Adjust seasoning if necessary.
   






Final Comments


This is a hard recipe to pin down to quantity. Adjust the moisture content as necessary. You could add more crushed tomatoes if you feel it needs it but keep in mind that it will cook down quite a bit.