Spaghetti Sauce An all-time favorite! There’s nothing better than a pot of sauce simmering on the stovetop on a cold Sunday morning. Ingredients: 1 Tbsp. Olive oil 1 Small onion, chopped 1 lb. Ground beef 1 Tbsp. Garlic, minced 6 oz. Tomato paste 29 oz. Tomato puree 1 tsp. Sugar ½ tsp. Baking soda
2 1 Tbsp. 1 ½ tsp. ½ tsp. 1 Tbsp. 1 ½ tsp. ½ tsp.
Cloves Parsley Salt Pepper Oregano Bay leaf Garlic salt Red pepper flakes
Directions: Heat oil in fry pan over medium-high heat. Add onions and sauté 2 minutes. Add ground beef and garlic, and cook until browned. Stir the mixture frequently so that the beef crumbles and cooks evenly. Drain and set aside. Add tomato paste and 6 oz. water from the tomato paste to a stock pot.
Place stock pot over high heat and add tomato puree and 1 can of water from the tomato puree. Stir until all tomatoes are well blended. Add all the spices ( sugar through red pepper flakes) and stir until incorporated. Add ground beef mixture to pot. Bring mixture to a boil. Turn down heat and simmer, uncovered, 2 hours. Variations: o Use the empty tomato paste and tomato puree to add the water. It measures perfectly and you can make sure you get all those delicious juices out of the can! o Leave out the ground beef for a meatless variation. SautĂŠ sliced mushrooms and/or chopped green pepper with the onions for another vegetarian option. o Leave out the red pepper for a milder sauce. o Substitute pork ribs or sausage for ground beef, combine any 2 meats, or use all three. o Freezes well. Put cooled sauce in airtight container or Ziploc bags. Seal and freeze up to 4 months. To perk up thawed sauce add 1 tsp. balsamic vinegar when reheating.
Your Variations: