Italian Spaghetti Sauce Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Stalk celery | 1 , chopped | |
| Carrot | 1 , chopped | |
| Onion | 1 Large, chopped | |
| Bell pepper | 1 Small, chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Ground beef | 1/2 pound | |
| Chopped tomatoes | 2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Tomato Paste | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Oregano | 1 1/2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| 3 fresh basil leaves or 1/2 teaspoon dried | ||
| Bay Leaf | 1 | |
| Mushrooms | 1 Can (10oz) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1/2 cup Burgundy wine | ||
Directions
1. Saute vegetables (except tomatoes), parsley, and meat in olive oil until vegetables are tender and meat is lightly browned.
2. Add tomatoes, tomato sauce, tomato paste, and water, and cook together gently for a few minutes.
3. Add herbs, mushrooms, and seasonings and simmer, uncovered,
for 2 to 2 1/2 hours, or until thickened. Add wine and adjust seasonings, if necessary; remove bay leaf.
2. Add tomatoes, tomato sauce, tomato paste, and water, and cook together gently for a few minutes.
3. Add herbs, mushrooms, and seasonings and simmer, uncovered,
for 2 to 2 1/2 hours, or until thickened. Add wine and adjust seasonings, if necessary; remove bay leaf.
Chef
