spagetti sauce
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground Chuck |
| 2 | Cloves Garlic, minced |
| ½ cup | Onion, chopped |
| 1 large | Can Cooked Tomatoes (28oz) |
| 1 can | 12 Oz. Can tomato paste |
| 2 teaspoons | Garlic Salt |
| 2 teaspoons | Oregano |
| ½ teaspoon | Basil |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Pepper |
Microwave chuck, garlic & onion in Ultra 21 2 Qt. Casserole with Collander for 4 minutes. Pour off fat and transfer mixture to 2 Qt. casserole. Stir in remaining ingred. and cook on half power 18-21 minutes, stirring several times. Cover & let stand 5 minutes. This makes enough sauce to adequately cover 1 Lb. of Spagetti. I always use thin or linquine.
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