Spaghetti sauce #1

Yield: 6 Servings

Measure Ingredient
1 \N 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 \N 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.



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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