Pasta Sauce Recipe
01-27-2004, 12:37 PM
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Pasta Sauce Recipe
Thought I would share one that I enjoy. It's a very easy recipe to make.
Meat and Mushroom Spaghetti Sauce:
30 oz. Tomato Sauce
24 oz. Tomato Paste
24 oz. Water (Use less for very thick sauce)
8 oz. Sliced Mushrooms
1 to 1.25 pounds Ground Beef (Or substitute Ground Turkey)
1/2 tsp Pepper
1/2 tsp Salt
1 tsp Italian Seasoning
1 Bay Leaf
2 Cloves Minced Garlic
Directions:
- Brown Ground Beef and drain off the excess liquid when done.
- Add your browned ground beef, tomato sauce, tomato paste, water, pepper, salt, italian seasoning, garlic, and mushrooms to a large pot.
- Mix thoroughly so that the tomato sauce, tomato paste, and water have combined to reach a general consistency (doesn't have to be perfect!). Add your bay leaf.
- Cover and simmer for about 1 hour. If your lid is not vented, I recommend keeping the lid crack a little bit so that excess steam can escape. Stir occasionally (I usually stir every 10 minutes or so).
- After you're done cooking, fish out the bay leaf (don't eat it!
)
That's it!
This is several meal's worth of sauce for two people, so be sure and have tupperware containers handy! I often freeze a good portion of it in several containers, which I then will use over the next few weeks.
Enjoy.
Meat and Mushroom Spaghetti Sauce:
30 oz. Tomato Sauce
24 oz. Tomato Paste
24 oz. Water (Use less for very thick sauce)
8 oz. Sliced Mushrooms
1 to 1.25 pounds Ground Beef (Or substitute Ground Turkey)
1/2 tsp Pepper
1/2 tsp Salt
1 tsp Italian Seasoning
1 Bay Leaf
2 Cloves Minced Garlic
Directions:
- Brown Ground Beef and drain off the excess liquid when done.
- Add your browned ground beef, tomato sauce, tomato paste, water, pepper, salt, italian seasoning, garlic, and mushrooms to a large pot.
- Mix thoroughly so that the tomato sauce, tomato paste, and water have combined to reach a general consistency (doesn't have to be perfect!). Add your bay leaf.
- Cover and simmer for about 1 hour. If your lid is not vented, I recommend keeping the lid crack a little bit so that excess steam can escape. Stir occasionally (I usually stir every 10 minutes or so).
- After you're done cooking, fish out the bay leaf (don't eat it!
)That's it!
This is several meal's worth of sauce for two people, so be sure and have tupperware containers handy! I often freeze a good portion of it in several containers, which I then will use over the next few weeks.
Enjoy.
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