Recipe by myrnabarager
This is a delicious sauce that makes lots. It was published in a recipe booklet by Creamettes in the 1980s. I never put mushrooms in anything (can't stand them!) but the original recipe calls for them, so I included them in the list of ingredients.
- 1 1⁄2 lbs ground beef
- 1 1⁄2 lbs bulk sausage
- 6 ounces pepperoni (diced)
- 2 large onions (chopped)
- 1 medium green pepper (chopped)
- 3 garlic cloves (minced)
- 84 ounces tomatoes, canned (cut up, undrained)
- 18 ounces tomato paste
- 16 ounces tomato sauce
- 1 cup water
- 8 ounces fresh mushrooms (sliced)
- 1 cup pimento-stuffed green olives, sliced
- 1 cup pitted ripe olives (sliced)
- 3 medium carrots (finely chopped)
- 2 teaspoons italian seasoning
- 2 teaspoons oregano
- 4 bay leaves
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground cinnamon (optional)
Directions See How It's Made
- In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
- About 4 quarts sauce (18 to 24 servings).
- Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
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- NOTES : Sauce may be frozen in serving size batches until ready to reheat.
- Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
- OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.