Prep 30 mins
Cook 4 hrs
A really good red spaghetti sauce that I have been making for twenty plus years. I believe the recipe came from the TV Guide magazine but cannot remember which celebrity submitted it. It's the only red spaghetti sauce our family uses. It's so tasty that our now vegetarian daughter also makes a meatless version. Don't leave out the aniseed, it will not overpower the sauce and adds a great flavor. You will need a large stock pot for this big batch recipe...it freezes well. We always have some in the freezer for a quick tasty meal. Hope your family enjoys it as much as ours. UPDATE: Recently I have been using San Marzano tomatoes which are packed in a tomato sauce that is too good to throw away. So now, I add the tomatoes with their juice and only use one can of tomato sauce. Still the same great taste but not quite so juicy...I like it better this way. Enjoy.
- 2 tablespoons vegetable oil
- 2 lbs ground beef
- 1⁄2 lb fresh white mushroom, sliced
- 4 large yellow onions, chopped
- 1 large green pepper, chopped
- 3 (28 ounce) canswhole tomatoes with juice
- 1 (28 ounce) can tomato sauce
- 1 tablespoon salt
- 1 1⁄2 teaspoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons ground aniseed
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 1 tablespoon dried oregano
- 1 tablespoon white sugar
- 1⁄4 teaspoon dried summer savory
- Heat oil in a large pot over medium high heat.
- Add ground beef and cook until browned. While cooking break the beef into small pieces with a wooden spoon.
- Reduce heat to medium and add mushrooms, onions and green pepper. Cook until the vegetables soften, about 5 minutes.
- Stir in the tomatoes and tomato sauce.
- Stir in all remaining ingredients and bring to a low boil.
- Reduce heat to low, partially cover and simmer for 3 to 4 hours.
- Serve over hot spaghetti and enjoy.