Best I Ever Had Spaghetti Sauce
The seasonings give it the best flavor!
- 2 lb. ground meat (turkey, beef or Italian sausage)
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 1 lb. fresh mushrooms, sliced
- 1 large carrot, grated
- 2 large cans tomato puree
- 2 large cans tomatoes
- 1 small can tomato paste
- 1 bottle burgundy wine (dry), approx. 2 cups
- 2 Tbsp. dried basil
- 1 tsp. allspice
- black pepper to taste
- 1/2 cup sugar
- 2 bay leaves
Brown meat and garlic; drain well. Saute vegetables, except carrot, in olive oil. Combine everything and simmer about 3-4 hours, stirring frequently. Chill overnight to set the flavors and serve the next day. This recipe makes enough sauce for 4 to 6 meals. Freeze in heavy duty zipper bags.
|Time:||30 Minutes Preparation Time|
3-4 Hours Cooking Time
Source: I received the recipe from a friend.
By Anne L. from Green Bay, WI
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