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My Best Spaghetti Sauce

Mmmmm.... Look at all that goodness that is going into the spaghetti sauce!  Lots of veggies and meat get added into this great basic sauce before the tomato and spices go in and it simmers away!  For our family of two hearty eaters, we get one meal from it the day I make it and five or so for the freezer to enjoy later - a bonus as the busy summer season it coming.

Here is the recipe for you to try and enjoy!

  • 4 T. olive oil
  • 1-1/2 cup sliced mushrooms
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 1 red pepper chopped (or whatever colour you prefer)
  • 1/4 cup fresh parsley, chopped
  • 6 cloves garlic, minced
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 cups water
  • 2 - 28 oz can diced tomatoes
  • 16 oz tomato sauce
  • 2 - 5-1/2 cans tomato paste
  • 4 tsp salt
  • 3 tsp basil
  • 1-1/2 tsp oregano
  • 1/2 tsp crushed red pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne 
  • 1 bay leaf
  • 1/8 tsp pepper
Saute the vegetables in olive oil until onion is translucent and veggies are tender. Add the meat and cook until no longer pink. Drain the meat, add the rest of the ingredients and simmer for several hours. If you are freezing some, allow it to cool before putting it in the freezer. You will need to get out a large pot for this recipe - I use my dutch oven.

This is a tasty, hearty sauce to serve on spaghetti or use in any recipes like lasagna that call for spaghetti sauce. Enjoy!


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