Prep 20 mins
Cook 30 mins
I've tried a lot of different ways of making spaghetti sauce, and this is the way I do it most often. It has a flavor that can't be beaten, at least not easily. It was originally a recipe for Chicken Cacciatore in a Betty Crocker cookbook, but I've modified it a bunch, so it's just not the same any more - and this tastes better than the original.
- 29.58 ml olive oil
- 0 large onion, sliced and diced
- 5 garlic cloves, minced
- 453.59 g ground beef
- 411.06 g can diced tomatoes
- 177.44 ml white wine or 177.44 ml sherry wine
- 29.58 ml dried parsley
- 4.92 ml brown sugar
- 2.46 ml salt
- 2.46 ml dried rosemary
- 2.46 ml dried thyme
- 1.23 ml dried oregano
- 2.46 ml italian seasoning
- 226.79 g fresh mushrooms, sliced thin
- saute the onions and garlic in a large deep frying pan over high heat until the onions are starting to carmelize.
- Add the ground beef, stir until it's broken up and well browned.
- Add the next nine ingredients (tomatoes through Italian seasoning). Stir to mix well and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add the sliced mushrooms and simmer for another 10 minutes.
- Serve over your favorite pasta. What you don't use freezes well.
Thanks to pick a chef I found this recipe to try.
I love that you could make this dish ahead of time and freeze it for later use.