Souza's Spaghetti Sauce Recipe - Cooking Index
2 lbs | 908g / 32oz | Lean ground beef |
3 tablespoons | 45ml | Olive oil |
1 cup | 62g / 2.2oz | Onions chopped |
2 | Garlic minced | |
2 | Tomato paste plus - 2 cans water | |
2 teaspoons | 10ml | Dried oregano |
2 teaspoons | 10ml | Dried basil |
1 | Bay leaf | |
1 teaspoon | 5ml | Salt |
2 tablespoons | 30ml | Worcestershire sauce |
1/2 teaspoon | 2.5ml | Fresh ground black pepper |
Brown the ground beef and drain. Saut the onions in olive oil and add minced garlic shortly before the onions are tender. Add the onions and beef to a large pot and add remaining ingredients. Cook on very low heat for 4 hours skimming off any extra grease from the beef and adjusting seasoning. Note: My father would often freeze this basic sauce and add fresh mushrooms when he planned to serve it.
Source:
Patricia Wriedt
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