SPAGHETTI SAUCE
Source of Recipe
BBR
Recipe Introduction
usaret *******
The above recipe was used by my wife and me when we operated Anna & Pierre's Restaurant in the mid-1980s
List of Ingredients
2 ½ lb ground beef
½ lb hot sausage
2 medium onions, chopped
1 large bell pepper, chopped
Salt and pepper
Olive oil for browning
Brown meat and cook until onions and bell pepper are soft. ADD:
3 28 oz plus 1 15 oz cans tomato sauce
1 6 oz can tomato paste
2 tablespoons Worcestershire sauce
1 cup burgundy (optional)
2 4 oz cans mushroom stems and pieces, drained
2 tablespoons garlic powder
2-3 dashes ground red pepper
1 tablespoon oregano
1 tablespoon dry mustard
1 tablespoon basil
2 tablespoons sugar
1 tablespoon rosemary
2 teaspoons marjoram
2 bay leaves
Recipe
Bring to a boil, reduce heat and simmer one hour, stirring occasionally. Remove bay leaves. Recipe yields approximately 4 quarts and freezes well.
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