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cherylcannady · 08-20-2003, 07:00 AM

I think I make the best spaghetti sauce in the world. I make a big vat of it three times a year, and freeze it.

1.5 lbs ground beef---cook in skillet with a chopped onion, a chopped green pepper---after beef is cooked, add three cups of fresh mushroom slices---keep cooking it on a low heat until the mushrooms shrink.

In a huge pot, put 3 cups of water, 1 tablespoon of sugar, 2 (toiletpaper sized) cans of tomato sauce (can't remember the actual amount), 4 (about three inches tall, skinnier) cans of tomato paste, 1 large can of diced tomatoes, 1 large can of sliced jumbo black olives, 2 envelopes of dry spaghetti sauce mix (mushroom flavored), a tablespoon of oregano, a tablespoon of basil, two bay leaves, one minced garlic clove.

Mix well! Add the beef mixture. Stir well!

I keep this cooking for at least three hours on simmer. Have to keep stirring every five minutes because it'll burn on the bottom of the pot, and then the whole shebang is ruined.

Tastes best the next day. Has a very rich, deep flavor. The sugar takes the acidity out of the tomatoes, so you get a very nice mellow taste.

I serve mine over angel hair pasta, topped with lots of parmesan cheese.

08-20-2003, 07:00 AM	#21 (permalink)
cherylcannady Upright Location: Central Wis.	I think I make the best spaghetti sauce in the world. I make a big vat of it three times a year, and freeze it. 1.5 lbs ground beef---cook in skillet with a chopped onion, a chopped green pepper---after beef is cooked, add three cups of fresh mushroom slices---keep cooking it on a low heat until the mushrooms shrink. In a huge pot, put 3 cups of water, 1 tablespoon of sugar, 2 (toiletpaper sized) cans of tomato sauce (can't remember the actual amount), 4 (about three inches tall, skinnier) cans of tomato paste, 1 large can of diced tomatoes, 1 large can of sliced jumbo black olives, 2 envelopes of dry spaghetti sauce mix (mushroom flavored), a tablespoon of oregano, a tablespoon of basil, two bay leaves, one minced garlic clove. Mix well! Add the beef mixture. Stir well! I keep this cooking for at least three hours on simmer. Have to keep stirring every five minutes because it'll burn on the bottom of the pot, and then the whole shebang is ruined. Tastes best the next day. Has a very rich, deep flavor. The sugar takes the acidity out of the tomatoes, so you get a very nice mellow taste. I serve mine over angel hair pasta, topped with lots of parmesan cheese. __________________ ~I wonder who I am today. Any ideas?