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Tuesday, February 8th, 2022
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Spaghetti Sauce

This is a recipe from my father, through my sister, and finally with some small changes of mine.

Lots of simmering (about 4 hours, minimum) to get rid of tomato's natural acids. Keeps well, can be used for all manner of saucy, Italian-esque things. My primary use is over spaghetti, accompanied by butter and a little bit of fresh parmesan cheese.

#recipe #food #spaghetti

Ingredients:

Olive oil
1 pound hamburger meat
1 large onion, diced
1 large green pepper, diced
4 rounded tsp minced garlic
2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 18-oz can of diced tomatoes
1 24-oz bottle of Rao's maranara
1 6-oz can of tomato paste
1 can sliced, cooked mushrooms
1 bay leaf

Directions:

  1. Brown 1 lb hamburger in a base (pan bottom covered) of olive oil over medium heat in a large saucepan. Break it up and stir it to make sure all the bits are browned. Stir in 1 teaspoon salt. Drain the fat and set the browned hamburger aside in a bowl.
  2. Add more olive oil to the pan sufficient to cover the bottom again (don't wash it) and saute minced onions until limp; 5-10 minutes.
  3. Add minced green pepper, stir, saute another 5 minutes.
  4. Add 4 teaspoons minced garlic, 2 teaspoons oregano, 1 teaspoon basil, 1 bay leaf. Saute and stir 1 minute.
  5. Add hamburger back, and the contents of all the cans, plus 2/5ths of 24 oz jar of Rao's maranara; stir until combined.
  6. Bring almost to a boil, then immediately reduce heat to low, partially cover (that is, put the lid on at a little bit of a tilt) and allow to simmer for 2-4 hours. Stir periodically; add water if it's getting dry. Don't let it burn.
  7. Remove bay leaf.
  8. Serve over pasta.

EXIF:

Width: 1878
Height: 1995
Company:  Samsung
Camera:  SM-G965U (Galaxy S9+ Cellphone)
Shot On:  2022:02:08 15:15:01
Aperture:  ƒ/1.5
Focal Length:  4.3mm
Metering Mode:  Center
Exposure Mode:  Auto
Flash:  Did Not Fire
Exposure Time:  1/50th second
Exposure Program:  Normal Program
ISO:  200

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