Does anyone have a recipe for the old fashioned Spaghetti Sauce that you cook all day?
This is not an old fashioned recipe, but it started with one and I kept tweaking it until I got it the way I wanted. The last time I made it more than one person told me it was the best they ever had. If you leave out stuff you don’t like peppers it will still be good. This will feed a dozen people.
1 pound ground beef
1 pound ground Italian sausage
2 pounds ground turkey
2 large onions diced
1 bell pepper diced
2 jars spaghetti sauce
2 cans (8 oz) Tomato sauce
3 cans(28 oz) stewed or diced tomatoes
1 can 6 oz tomato paste
1 can Beef broth
1 package McCormick thick and zesty spaghetti sauce mix
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon chipolte chili powder
2 tablespoons parsley flakes
1/4 cup parmesan cheese grated
4 cloves garlic minced
1 teaspoon fresh ground pepper
1 tablespoon beef base (equal to 3 bullion cubes but I like base better)
1 jar Salsa
8 Jalapeno peppers seeds removed diced
1 cup Roasted red peppers chopped
1/2 cup Sun-dried tomatoes
2 cans Green chilies
1 can Rotel
2 tablespoons Texas Pete
2 cans (4 oz) Mushrooms chopped
Sauté the meat until browned. Sauté the onions and peppers.
Set heat to simmer under a big stock pot.
Add the rest of the ingredients, then bring to a boil stirring so it won’t stick.
Turn back to simmer, and cook 5 hours or more. The longer you cook it the better it is.
Because of the bullion cubes make sure you taste before adding salt. You may find some tomatoes and tomato sauce a little more tart than others. This of course depends on the brand being used. If this turns
out to be the case, add a wee bit of sugar.