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