Yield: 1 Servings
|3||Stalks celery including the tops|
|2||Cloves of garlic (I use LOTS more)|
|2 pounds||Extra lean ground beef (up to 3)|
|2 larges||Cans tomatoes|
|1||Teas oregano (I use more)|
|1 can||(3-oz) tomato paste|
|1 can||(3-oz) tomato sauce|
(This recipe came from a lady who came into the needlework shop where I was working back in 1986. While I helped her put the sleeves in the sweater that she was making, she shared her prize spaghetti sauce recipe with me.
It's great!! You can double, triple, freeze or even seal-a-meal it!) Slice onions, pepper, celery and galic very thing. Saute in olive oil very slowly, stirring to bread up. Saute until translucent.
Add the ground beef, brown, break up lumps. Cook until done but not dry or hard.
Add tomatoes, bay leaves, oregano, tomato sauce and paste. Simmer until thick.
Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@...>