|
|
|
 |
|
|
Best Italian Spaghetti Sauce
|
 |
|
1 1/2 pounds Ground Beef
1 package of Johnsonville Hot or Sweet Italian sausages (taken out of casings and rolled up into balls and fried in separate pan than hamburger meat. Or you can just take sausage out of casings and mash them into same pan as hamburger while frying.
1/2 Green Bell Pepper (chopped)
1 Large Onion (chopped)
2 or 3 cloves mashed garlic. Use FRESH Garlic
2 cans of tomatoes, chopped
4 cans of tomato sauce or more if needed
dash of Worchestershire Sauce (1 tsp)
A big dash Ketchup (1 Tbls.)
4 to 5 Tbls. of any kind of dried Italian Seasoning
2 Tbls. of dried Oregano
2 Tbls. dried Basil
1 Tbls. dried Chili powder
1 Tbls. white sugar
1 Tbls. hot sauce, opt.
Dash of pepper
Dash of salt
|
Fry the hamburger and hot italian sausage in a frypan. Drain the grease off of the meats.
Pour the meats into a large dutch oven pot. Add the tomato and tomatoe sauce. If you want more of each, add them.
Add the sugar.
Add the onions and bell pepper and all of the seasonings along with the garlic. Don't forget the worchestershire sauce.
I sometimes put a can of rotel tomatoes in the pot to add some zing to it. I also add water to half of an empty can of sauce to the pot, this will cook down.
I let this simmer for a couple of hours with lid off, stirring often!
Enjoy over spageghtti noodles of any kind.
This is absolutely mouthwatering. I've been cooking this for 37 years and finally have it down to a fine art!
|
 |
Preparation Time: 30 minutes |
Serves: 6 - 8 servings |
| Recipe Origin: United States |
|
Submitted by: |
|
Judy
Indiana
United States |
|
|
|
|
| This recipe has been viewed 6329 times. |
|
|
|
