Molidol's Meaty Spaghetti Sauce

Submitted by Molidol

"Many years ago my husband asked me if I could make spaghetti sauce from his mother’s lasagna recipe and so I played with the recipe until I came up with this one. Everyone that we have shared this meal with has just loved it and requested my recipe, so it has become a family favorite in our friends homes as well. *This is a very meaty sauce so you might want to add more tomato sauce or use less meat to suit your taste."

 

• Ready In: 3hrs 30mins
• Ingredients: 10

ingredients

• 1⁄4 cup olive oil
• 1⁄4 cup parsley flakes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 lbs lean ground beef
• 2 (29 1/2 ounce) cans tomato sauce
• 2 teaspoons basil
• 1⁄2 teaspoon pepper
• 1 1⁄2 tablespoons oregano
• 3 tablespoons sugar

directions

1. In dutch oven add oil, parsley flakes, garlic, and onion . Sauté until tender.
2. Add ground meat.
3. When meat is browned all over add remaining ingredients.
4. Cover and simmer over low heat for three hours.
5. Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!

Reviews

[mums the word]

Love, love, love this sauce! I prepared the sauce today thinking I would use it tomorrow for spaghetti and that way the flavours would have a chance to blend. Well, I can't wait to try it tomorrow because I thought it was delicious today. I sampled it many times while it simmered. I made exactly as written but only prepared a half batch. (and I did drain the grease after browning the meat). Now I wish I had made the whole batch. This is going in my book of favourites, thx Molidol! Made for Fall PAC 2011.

 

[tornadoes three]

Flavorful, and hearty. i loved this recipe. I made one change and that was to use 1 lb. ground beef and 1 lb. Italian sausage. Wow. You can tell when someone has taken time to perfect a recipe. Thank you Molidol, this is one I HIGHLY recommend.

 

[Greg: Barrow, Alaska]

I liked this very much. However, next time I will use fresh herbs. I found that it was better on day two than on day one. This is often true of dishes with stewed meat in them. I recommend making this a day ahead, refrigerate overnight and reheat. Trust me, it will be better.