Sauces |
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Spaghetti Sauce I - Ron's Spaghetti Sauce - 1996
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Brown and drain ground beef. Sauté onions and mushrooms. In large pan, combine all ingredients and simmer, covered, for at least one hour. Uncover and cook to desired consistency.
Add 6 ounces (tomato paste can) of dry red wine, diced green peppers, or use Italian sausage if you like. Add more garlic if you like also. And don't forget the garlic bread! An old favorite of my buddies during our college days. It's amazing what you can create after a night at the Mai Tai Lounge!
- 1 pound lean ground beef, browned & drained
- 1 pound mushrooms -- sliced (optional)
- 1 large yellow onion -- diced
- 28 ounces tomatoes, low sodium
- 6 ounces tomato paste
- 32 ounces tomato sauce
- 1 ½ tablespoons basil
- 1 ½ tablespoons oregano
- 3 tablespoons sugar
- 4 bay leaves
- 2 large garlic cloves -- minced
- ½ teaspoon salt
- ½ teaspoon pepper
PREPARATION
Brown and drain ground beef. Sauté onions and mushrooms. In large pan, combine all ingredients and simmer, covered, for at least one hour. Uncover and cook to desired consistency.
Add 6 ounces (tomato paste can) of dry red wine, diced green peppers, or use Italian sausage if you like. Add more garlic if you like also. And don't forget the garlic bread! An old favorite of my buddies during our college days. It's amazing what you can create after a night at the Mai Tai Lounge!