Thick and chunky spaghetti sauce

Yield: 8 Servings

Measure Ingredient
1 pack Italian sausages (hot style is my preference); beef, turkey; or pork
1 pounds Ground beef or turkey
2 cans (small) tomato paste
1 can (medium) tomato sauce
1 can (large) whole; stewed tomatoes (up to)
2 tablespoons Garlic salt or powder (up to)
3 teaspoons Oregano (up to)
2 teaspoons Basil
1 teaspoon Anise seed (up to)
2 teaspoons Salt
\N \N Fresh ground pepper to taste
\N \N A little red wine (makes a sweeter sauce)
\N \N Tabasco sauce (for extra spice in your life)
\N \N Green olives
\N \N Bell pepper
\N \N Onions
\N \N Fresh garlic; herbs


Date: Tue, 12 Mar 96 6:01:52 EST submitted by: saschwedes@... (Sonya Schwedes, Davis, Ca) This recipe is a guaranteed winner. No more bottled spaghetti sauce! As soon as the basic ingredients are down, this sauce can be made in large batches to be frozen for later. NOTE: The quantities of herbs and spices can be varied, depending on taste.

I usually measure them by estimation (i.e. no measuring spoons).

Brown sausages until firm. Remove from heat and slice into inch-wide pieces. Brown ground meat. Drain. Add, in this order, tomato paste, sauce, and whole tomatoes with juice to meats. Throw in herbs and spices. Stir. If sauce is too thick, add up to 1½ cups of water. Cook 30 min. to two hours. The sauce gets better the longer it cooks.

Prepare spaghetti. When noodles are ready, top with sauce & parmesan cheese.




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