Italian Spaghetti Sauce Recipe
Ingredients
| Ground beef | 4 Pound | |
| Onions | 2 Large, chopped | |
| Garlic | 8 Clove (5gm), minced | |
| Sliced mushrooms | 2 6 Ounce, broiled | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Tomatoes | 1 | |
| 8 8-ounce cans seasoned tomato sauce | ||
| 4 6-ounce cans tomato paste | ||
| Oregano | 2 Tablespoon | |
| Salt | 4 Teaspoon | |
| Monosodium glutamate | 2 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Bay leaves | 4 , crumbled | |
| Water | 1 Quart | |
| Sugar | 1 Tablespoon | |
| Cooked spaghetti | 2 Pound, drained | |
Directions
In two large heavy kettles, cook ground beef, onion, and garlic till meat is lightly browned.
Add sliced mushrooms with liquid.
Combine remaining ingredients except sugar and spaghetti; pour into kettles.
Bring to boil; turn down heat, simmer uncovered 2 to 2 1/2 hours or till of desired consistency; stir occasionally.
Add sugar.
Serve over hot spaghetti.
Pass Parmesan cheese.
Add sliced mushrooms with liquid.
Combine remaining ingredients except sugar and spaghetti; pour into kettles.
Bring to boil; turn down heat, simmer uncovered 2 to 2 1/2 hours or till of desired consistency; stir occasionally.
Add sugar.
Serve over hot spaghetti.
Pass Parmesan cheese.
Chef
