Tuesday, September 2, 2008

Mom's Spaghetti Sauce

My mom's 25-year-old recipe for spaghetti sauce, usable in many casseroles or lasagnas. More onion, garlic, tomato sauce, etc can be added until it's the right taste/consistency for you.

yield: a pot? about 7 cups?

2 lbs ground meat
1 cup chopped onion
2-3 garlic cloves, minced
28 oz canned tomatoes
28 oz canned tomato sauce
1 tiny can tomato paste

1. Heat a nonstick skillet over medium-high heat. Add meat; cook until browned. Remove meat from pan, draining grease. Return meat to pan; add onion and garlic and cook 3-4 minutes or until onions are tender.
2. In a large stock pot combine meat mixture with tomatoes, sauce, and paste. Bring to a boil; reduce heat to low and simmer for at least an hour, stirring every 15 minutes or so. Serve over spaghetti or save for lasagna. Freezes well.

*You can use any combination of ground meat for this recipe: hamburger, turkey, chicken, sausage, or a mixture of two. Our favorite: 1 lb turkey and 1 lb sausage*

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