Prep 25 mins
Cook 3 hrs
Simple, delicious, sweet like my mother's recipe from long ago, a great spaghetti sauce that I make for company and other special occasions, like my son's birthday. It's from a junior league cookbook, "Creme de Colorado". One of my favorite things about cooking is dumping several ingredients in a pot and having it turn out delicious. This recipe is like that.
- 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
- 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.
I own the creme cookbook and desired to have this spaghetti in hawaii. I feel lucky to find this recipe online. It's so flavorful and it freezes, so I usually double it.
I have been searching for a good spaghetti sauce for a VERy long time and I have finally found it. I added a bit more dried oregano and basil as those were the spices in the Italian stewed tomatoes. I'm not sure if it really needed it, but man, this was REALLY good!
This is really a sensational dark, rich sauce.I have made this for the past 15 years! The Angostura bitters makes all the difference (sometimes a little tricky to find in supermarket). The celery salt adds a fabulous slightly sweet flavor. Roxygirl in Colo.