Thick and spicy spaghetti sauce1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions, chopped |
| 2 | mediums | Green peppers, chop |
| 1 | cup | Chopped celery |
| 3 | Cl Garlic, minced | |
| 2 | tablespoons | Olive oil |
| 2 | Pounds ground beef | |
| 1 | pack | Fresh mushrooms, sliced |
| 3 | 6-oz cans tomato paste | |
| 1 | 16-oz can whole tomatoes | |
| Undrained & chopped | ||
| 3 | 8-oz cans tomato sauce | |
| 2 | tablespoons | Worcestershire sauce |
| 2 | teaspoons | Chili powder |
| 2 | teaspoons | Dill weed |
| 2 | teaspoons | Whole oregano |
| (continued on sauce2) | ||
Directions
Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally.
Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)