Ingredients
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1
-
2
-
1
-
3
-
1
-
1
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Mimi’s Spaghetti Sauce, This is my mother’s home made spaghetti sauce, which I like to use when making lasagna or baked ziti too. It’s not real thick, and not real thin. You can usually serve it after cooking only 1 hour, but additional time brings out the taste better. The only alteration I made to Mimi’s recipe is I added chopped green pepper for DH. You can also make it with ground buffalo or ground turkey for a leaner version., Great sauce–I love the combination of all the herbs. I don’t add any water when I make sauce and it worked out well with this recipie; nice and thick., Ground turkey was used in place of the ground beef and a 15 oz can of tomato sauce. This was also cooked all day in the crock pot and used to make skillet lasagna. Very good and simple. Made for *PAC Spring 2009*
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Steps
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1
Done
|
Put Olive Oil in Stock Pot. |
|
2
Done
|
Add Onion, Garlic and Green Pepper. Saute Over Low Heat Until Onion Is Translucent. |
|
3
Done
|
Add Ground Beef and Brown Until Thoroughly Cooked. Drain Excess Grease. |
|
4
Done
|
Add Tomato Paste and Tomato Sauce. Include One Can Water from Each About 2 Cups Water. Stir Together Until Paste Is Mixed in Well With Other Ingredients. |
|
5
Done
|
Add Basil, Oregano, Rosemary, Thyme, Bay Leaves and Pinch of Sugar. |
|
6
Done
|
Bring to a Boil, Then Reduce Heat and Simmer on Low For 1-2 Hours. |
|
7
Done
|
Serve Over Cooked Pasta, With Freshly Grated Parmesan Cheese, Salad and Hot Bread. |
