6 March, 2013
Spaghetti Sauce – Beryl’s Recipe
Serves: 8
Ingredients:
1 tablespoon vegetable oil
1 ½ pounds ground beef, extra lean
1 each onion, sliced ⅛ʺ thick
1 ½ teaspoons salt
⅛ teaspoon pepper
6 ounces tomato paste
8 ounces tomato sauce
2 each bay leaves
1 teaspoon sage
¼ teaspoon thyme
1 dash cloves, ground
½ teaspoon oregano
1 teaspoon rosemary
3 cups water
28 ounces peeled tomatoes
10 ¾ ounces tomato soup, condensed
Preparation:
In frying pan, brown the onions and beef in oil with salt and pepper. Add tomato paste and sauce, simmer.
In a large pot (dutch oven size) put spices, water, peeled tomatoes, and soup and bring to a boil. Add the cooked meat mixture and simmer for 3 hours, stirring occasionally.
Refrigerate overnight to let flavors meld.
Notes:
Ladle the warm sauce over a cooked pasta of your choice and serve with a side salad and garlic for a nice Italian Night dinner.
Excess sauce freezes well.