Wednesday, January 27, 2010

Spaghetti Sauce

1 pound lean ground beef (We used pork sausage)

½ cup chopped yellow onion

3 ¾ cup tomato sauce (2 15 oz cans)

2 – 4 ounce cans of sliced mushrooms (Didn't use mushrooms)

1 teaspoon cider or red wine vinegar

2 teaspoon granulated sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

Parmesan cheese and fresh basil (for optional topping)


Crumble the ground beef into a large skillet and add the chopped onion. Brown the beef and onion until done. Drain off liquid. Return heat and add all the remaining ingredients. Simmer 15 to 20 minutes, stirring occasionally, while you boil the pasta according to the package directions. Toss together with, or spoon over cooked pasta, top with grated Parmesan cheese and fresh basil.

Makes 6 to7 – ¾ cup servings.

I haven't found the perfect recipe for spaghetti sauce yet. But this was o.k. considering. Once I find "The one" I will be replacing this.


Ingrid said...

Just curious...Why wasn't this one "the one"? Btw, I agree with change of sausage for the ground beef. Waaay better flavor.

Blog Widget by LinkWithin