For years I've tried to convince my family that homemade spaghetti sauce is better than Ragu. They wouldn't go for it. Then we visited my friend Tiffany and she made this sauce. I nervously watched her add all the veggies (and meat, which I knew Jason didn't like) and hoped my family would eat it. They ate it and they loved it! We've been making it ever since.
1 lb ground beef or ground pork (we use ground turkey)
1 1/2 c sliced fresh mushrooms
1/2 c chopped onion
1/2 c chopped green pepper
2 cloves garlic, minced
2 16-oz cans tomatoes, cut up
1 6-oz can tomato paste
1 t sugar
1 t dried oregano, crushed
1 t dried basil, crushed
1 t dried thyme, crushed
1 bay leaf
6 c hot cooked spaghetti
Cook meat, mushrooms, onion, green pepper and garlic until meat is brown. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, thyme, bay leaf, 1/2 t salt and 1/4 t pepper. Bring to boil; reduce heat. Cover; simmer 30 minutes. Uncover; simmer 10-15 minutes more or to desired consistency, stirring occasionally. Discard bay leaf. 6 servings.
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