Ma Hunsicker's Spaghetti Sauce
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Red Wine5 stalks
Celery (chopped)1 large
Green Bell Pepper (chopped)790 g
Tomato Sauce (can)6 cloves
Garlic (chopped)1 tbsp
White Sugar1 tbsp
Oregano (dried, to taste)1 tsp
Dried Parsley (to taste)Directions:
1
Heat a large pot over medium-high heat
2
Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes
3
Melt butter in a large skillet over medium heat
4
Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes
5
; add to the ground beef
6
Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours