Friday, January 23, 2009

Spagetti Sauce

Spaghetti Sauce
from A. Marilyn

3 tablespoons olive oil
2 cups onion, chopped
1 1/2 pounds hamburger (at least 90% lean)
4 teaspoons finely chopped garlic (I use about 4 medium sized cloves)
1 6 oz. can tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons dried thyme
1 14-oz. can italian-style diced tomatoes
1 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 teaspoon chicken base, granules or 1 bouillon cube
1 teaspoon beef base, granules or 1 bouillon cube
1 tablespoons sugar
1/2 cup red wine (I use cooking wine since I don't drink wine - I find it by the vinegar at my grocery store)
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (sadly, I have always left this out because I don't have fresh basil around during the winter)

Heat olive oil over medium high heat. Add onion and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases (or granules or bouillon), sugar and wine. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in fresh basil and serve over pasta or use in lasagna.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering an hour.
Posted by Melanie at 2:03 PM 9 comments
Labels: Ground Beef, Main Dish, Pasta, Sauces

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