Spaghetti Sauce to Die For

Luke Meakins's Note:

This is a hearty (meaty) yet tangy spaghetti sauce that I have tweaked to almost perfection. A must try for any Italian food lovers out there.

• Total Time: 2 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 5 mins

Ingredients:

Servings: 6

• 2 lbs ground beef
• 1 medium white onion, chopped (l cup)
• 1 green pepper, chopped (optional, I usually omit)
• 2 -3 garlic cloves, minced
• 3 (16 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons brown sugar
• 1 1/2 teaspoons oregano, crushed
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried basil, crushed
• 1 bay leaf
• 2 cups water
• 1 tablespoon lemon juice
• cooked spaghetti (or pasta of your choice)

Directions:

1. In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender.
2. Drain off fat.
3. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf.
4. Stir in water.
5. Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat.
6. Simmer, uncovered, for l½ to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better.
7. Add lemon juice during last 5 minutes of simmering.
8. Remove bay leaf.
9. Serve over hot cooked pasta.
10. Pass grated Parmesan cheese, if desired.
11. Makes 6 servings.

Reviews

[Lali]

Very Good. I used fresh tomatoes though since I have so many. And fresh basil. Other than that, I followed this recipe.

[Jackie3]

My 11 year old made this as a math project. He used all ingredients and exact measurements. It is wonderful. Easy to make. Worth the extra time.

[Janet W]

My family loved this sauce. Instead of 2 Cups of water I added 1 cup white wine and 1 cup of water and it was very good. This is one that I will keep and I am making it again and will double the recipe and freeze some.....Thanks for sharing this! :)