spaghetti sauce
- 1 680ml can tomato sauce (Hunt's original)
- 1 369ml can tomato paste (Hunt's original)
- 2 tbsp oregano
- 2 tbsp basil
- 3 tbsp parsley
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 medium carrot
- 1 medium onion
- 1 cup button mushrooms
- 1 cup green pepper
- 1 lb extra lean ground beef
Into a large saucepan, add the contents of the tomato sauce and paste can. Add seasonings. Simmer for 30 minutes to 2 hours.
Finely dice the vegetables (I use a food processor to get them as finely chopped as possible). Add to sauce.
In a separate frying pan, brown the ground beef. Strain and add to the sauce mixture.
Simmer on low for one to five hours, but this is best when simmered for at least five hours.
Serve over cooked spaghetti or spaghettini noodles
Recipe Hints
- Portion off some of the sauce to use on homemade pizza after it has been simmered with the spices (you can freeze these portions)
- You can do a rougher chop of the veggies if that is your preference
- You can add meatballs to this recipe for those who enjoy meatballs in the spaghetti
- This recipe can be easily doubled or tripled if serving a large group or to have leftovers stored in the freezer
This recipe is one of those recipes that evolved over the years. From the first time we threw it together, to the way it is made today, it has gotten better and better.
