Recipe by rochsann
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
Directions See How It's Made
- 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.