spaghetti sauce #1
- Categories
- Sauce
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Touch of garlic |
| 1 cup | Chopped onion |
| 1 pounds | Ground beef |
| 3 cans | (16-oz) tomatoes; cut up |
| 1 can | (6-oz) tomato paste |
| 1 tablespoon | Brown sugar |
| 1 teaspoon | Salt |
| ¼ teaspoon | Dried thyme; crushed |
| 1 | Bay leaf |
| 2 cups | Water |
In a skillet, combine onion, meat and garlic. Cook until meat is browned and onion is tender. Skim off excess fat; add remaining ingredients and 2 cups water. Simmer uncovered 3 hours or until sauce is thick; stir occasionally. Remove bay leaf. Serve hot over spaghetti.
MRS PAUL STEINER, JR (LYNN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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