Saturday, March 29, 2008

Spaghetti Sauce

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This is my original spaghetti sauce recipe that I have tweaked over the years. You can make a double batch and use it in lasagna. It also freezes nicely.

1 lb. ground beef
½ green bell pepper, chopped
½ cup onion, diced
2 garlic cloves, minced
1 can tomato paste (6 oz.)
1 can tomato sauce (16 oz.)
1 can stewed tomatoes (16 oz.)
2-3 T sugar
1 T worcestershire sauce
1 tsp oregano
1 tsp thyme
Salt, pepper (to taste)
½ cup dry red wine (Cabernet)

Saute the beef, garlic, onion and bell pepper first. Then add the rest of the ingredients in a large saucepan and simmer 2 hours on the stove top or in a crock pot for 4-6 hours.

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