Chunky Spaghetti Sauce Recipe
Ingredients
| 1/2 pound hot or sweet Italian-sausage links | ||
| Ground beef | 1/2 pound | |
| 1 medium-sized onion, chopped | ||
| Green pepper | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 28 Ounce | |
| Tomato Paste | 1 6 Ounce | |
| 1 beef-flavor bouillon cube or envelope | ||
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
Directions
1. Remove casing from sausage links. Into 3-quart casserole or bowl, crumble sausage meat and ground beef. Stir in onion, green pepper, and garlic; cover with casserole lid or large plate. Cook at high (100% power) 8 to 10 minutes, stirring to break up meat every 2 minutes, until meat is browned. Spoon off fat.
2. Into meat mixture, stir tomatoes with their liquid and remaining ingredients. Cover; cook at high 15 minutes, stirring after 8 minutes. Stir well, then continue to cook at medium (50% power) 10 minutes or until sauce thickens.
2. Into meat mixture, stir tomatoes with their liquid and remaining ingredients. Cover; cook at high 15 minutes, stirring after 8 minutes. Stir well, then continue to cook at medium (50% power) 10 minutes or until sauce thickens.
Chef
