Sensational Spaghetti Sauce
- Ready In:
- 3hrs 25mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1⁄2 cup onion
- 2 cloves garlic, minced
- 1⁄4 cup butter
- 1 tablespoon olive oil
- 1 1⁄2 lbs ground beef (or a mixture of beef, pork, and veal)
- 1⁄2 green bell pepper, chopped
- 1⁄2 lb mushroom, chopped
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can Italian stewed tomatoes
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons Angostura bitters
- 1 tablespoon sugar
- 1⁄2 cup dry red wine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon celery salt
- 2 bay leaves
- 1 dash cayenne pepper
directions
- In large, heavy kettle, saute onion and garlic in butter and oil until transparent.
- Add meat and brown over medium heat.
- Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire, bitters, sugar, wine, salt, pepper, celery salt, bay leaves, and cayenne pepper.
- Simmer over low heat for 2 1/2 to 3 hours.
- Serve with warm pasta and a sprinkling of freshly grated Parmesan cheese.
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Reviews
-
I grew up in the midwest in a non-Italian family but my Mom always used Angostura bitters in her sauce, and she got the recipe from an Italian lady who owned a popular Italian restaurant. She also insisted on slicing the onions instead of chopping them because that's how that nice Italian lady did her onions. My mom had to give up acidic and spicy foods due to cancer, but I've recently had a hankering for mom's spaghetti lately so I'm going with this one next time. I don't have the same home canned Rutgers tomatoes that Mom always used but I can certainly come up with a bottle of Angostura bitters. Miss you, mom!
RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.