Prep 20 mins
Cook 96 hrs
This has been passed down from my grandmother to my mother, to me, and now to my children and their families. I never measure ingredients so I will do my best to give you ingredient proportions. Don't rush this one. Let it simmer and cook down for several hours. I use my food processor to do the chopping as there is a lot of it!Freezes great so I double, and sometimes triple, the recipe.
- 2 lbs lean ground beef
- 3 tablespoons olive oil, divided use
- 1 green bell pepper, chopped
- 1 cup celery, finely chopped
- 3 onions, chopped
- 2 garlic cloves, finely chopped
- 2 (15 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 3 tablespoons Worcestershire sauce
- Tabasco sauce, several shakes
- oregano, to taste
- basil, to taste
- salt & freshly ground black pepper, to taste
- water, to make really soupy (it will cook down)
- Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
- Chop celery, bell pepper, onions and garlic in food processor or by hand.
- Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
- Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.
This sauce was delicious! Although there was quite a bit of chopping, it was very easy to make. I am not a hug fan of green peppers, so I only used 3/4 of one. Right now my (Italian) husband is enjoying his third bowl of spaghetti. Two thumbs up from the Lone Star State!!!