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Lindas Meaty Spaghetti Sauce

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Ingredients

Adjust Servings:
1 (102 ounce) can tomato puree
2 (6 ounce) cans tomato paste
1 (16 ounce) container mushrooms, sliced
2 lbs hamburger (or 1 lb hamburger and 1 lb. jimmy dean sausage)
1 lb italian sweet sausage or 1 lb hot italian sausage link
4 large onions, chopped
2 garlic cloves, chopped
2 bay leaves
1 teaspoon dried basil
2 teaspoons dried italian seasoning
7 dashes tabasco sauce
1/2 teaspoon red hot pepper
1 tablespoon salt (to taste)
parmesan cheese (optional)

Nutritional information

413.1
Calories
135 g
Calories From Fat
15.1 g
Total Fat
5.6 g
Saturated Fat
74.3 mg
Cholesterol
1371.2 mg
Sodium
40.7 g
Carbs
8.4 g
Dietary Fiber
21.6 g
Sugars
34.4 g
Protein
453g
Serving Size

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Lindas Meaty Spaghetti Sauce

Features:
    Cuisine:

    AMAZING Italian sauce, and so delicious! Great thick sauce with loads of flavor. Doesn't get much better than this! A must try, if you want an authentic sauce. Thanks so much for sharing this amazing recipe!!

    • 285 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Linda’s Meaty Spaghetti Sauce, My own creation that I started making many moons ago It’s a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking You can also add 1 c good red wine if you like, at the same time you add the tomatoes I add water 1/2 c at a time during cooking time, so sauce doesn’t get too thick Depending on how long you decide to cook it, depends on how much water to add The more you cook it the tastier it is , AMAZING Italian sauce, and so delicious! Great thick sauce with loads of flavor Doesn’t get much better than this! A must try, if you want an authentic sauce Thanks so much for sharing this amazing recipe!!, Slow and steady wins the race I only cook paste out first & cook to a deep then add pure and cook down again then sauce repeat and then the secret is slow and steady


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    Steps

    1
    Done

    In a Lg. Pot Saute Onions With Basil and Italian Seasoning, Then Add Hamburger. Cook Until Meat Is No Longer Pink in the Middle. When Done, Drain All the Grease. Set Aside.

    2
    Done

    Cook Sausage Links Separately, and After Cooked, Cut Up Into Bite Size Pieces. Set Aside. When Cool, Refrigerate Until About 1/2 Hour Before Sauce Is Done, Then Add to Sauce. (this Helps the Sauce from Becoming Greasy).

    3
    Done

    Add Tomato Puree, Tomato Paste, Mushrooms, Hot Sauce and Peppers to Meat Mixture. Mix Well.

    4
    Done

    Add the Red Wine, If Using.

    5
    Done

    Add Salt to Taste, Starting With 1 T.

    6
    Done

    Cook on Med. Heat Until Sauce Comes to a Boil, Then Cook 4-6 Hours Covered, on Low Heat So It Will Slightly Bubble While Cooking, or Until Desired Thickness.

    7
    Done

    Stir Every Once in Awhile, So the Sauce and Meat Doesn't Stick to the Bottom of the Pan.

    8
    Done

    a 1/2 Hour Before Serving Add Sausage from the Fridge, and Heat Until Sausage Are Nice and Hot, and Sauce Is Bubbling.

    9
    Done

    Serve With Your Favorite Pasta.

    10
    Done

    Sprinkle With Freshly Grated Parmesan, If Desired, and Enjoy!

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    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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