Spagnetti sauce
Summary
| Yield | |
|---|---|
| Source | My grandmother |
| Prep Time | 45 minutes |
| Type of recipe: | Main Dishes & Casseroles |
Description
This recipe is from my Italian grandmother and been the favorite for years. I just change the base for us… with this you should be able to have some extra so you can have lasagna the next day or put some in the freezer.
Ingredients
- 3 prego medium spagnetti mushroom sauce
- 1 hunt's tomatoe sauce 18oz
- 1 1⁄2 lb cooked ground beef
- 2 onions, sauteed
- 1 garlic cloves, minced
- 1 celery branch
- 6 mushrooms
- 1 green pepper
- 1⁄4 c ketchup
- spices
Instructions
I start the "base" with 3 medium jar of Prego mushroom spaghetti sauce; add 1 hunt’s tomato sauce (~19oz) depending how liquid you like your sauce. Cook: 1 ½ pound of ground beef with 2 chop onions and 1 or 2 garlic glove.
Chop fine 1-2 celery branch, 6 -8 mushrooms, 1 green pepper- put all ingredients in a big pan. Add 1/4cup of Ketchup (to cut the acidity) and herbs like salt, pepper, Basil, parsley and I also had Italian herbs instead of red pepper for my taste. Cook on very low for 3 hours or at least 2hours. I always have some garlic/cheese bread for this meal also.
Notes
Bonne appetit!
