| Here is my favorite spaghetti sauce that I can eat by | | | | chopped fresh parsleyDirections:In a large stockpot |
| the spoonful. After I make this, I find myself eating | | | | cook the ground beef, sausage, onions, green bell |
| bowls of just the sauce. I personally like to dip crusty | | | | pepper, red bell pepper, and garlic,. Cook until beef is |
| french bread into the sauce, and eat as is. If you are | | | | no longer pink. Add four, stir until everything is |
| feeling a bit on the wild side, you can always pour | | | | coated in flour.To the large stockpot, add the red |
| this Chunky Meaty Spaghetti Sauce over a bed of | | | | wine, beef broth, peeled tomatoes, tomato paste, |
| pasta.Happy Cooking!Ingredients:* 1/4 cup Olive Oil* 2 | | | | sugar, bay leaves, rosemary, dried italian seasonings, |
| pounds of meat (combination of ground beef and | | | | crushed red pepper, salt and pepper, and stir |
| italian sausage)* 2 large onions, sliced* 1 green bell | | | | well.Bring to a boil, reduce heat and cover. Simmer |
| pepper, sliced* 1 red bell pepper, sliced* 12 cloves | | | | for 2 hours on a low heat.Add mushrooms, basil, and |
| garlic, thinly sliced* 1/4 cup Flour* 2 cups red wine* 1 | | | | parsley. Stir, and allow to sit for about 10 |
| can beef broth* 2 (28 ounce) cans whole peeled | | | | minutes.Happy Eating!Serving Suggestions: Serve over |
| tomatoes* 2 (6 ounce) cans tomato paste* 1/4 cup | | | | your favorite pasta with parmesan cheese.Tip From |
| Sugar* 1 pint fresh mushrooms, quartered* Salt and | | | | Chef Bek: If you find yourself with leftovers, FREEZE |
| Pepper, to taste* 7 tablespoons dried Italian | | | | them! Place the extra sauce into 1 quart freezer bags |
| seasoning* 2 teaspoon crushed red pepper flakes* 4 | | | | for meals to come.Bek Davis (Chef Bek) is a trained |
| bay leaves* 2 tablespoons chopped fresh basil* 2 | | | | chef and a work at home mom. |
| tablespoons chopped fresh rosemary* 2 tablespoons | | | | |