| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Browned hamburger meat, drained of fat/grease |
| 15 |
oz |
Can whole tomatoes, w/juice |
| 12 |
oz |
Can Tomato Paste |
| 15 |
oz |
Can Tomato Sauce |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Water |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Worcestershire Sauce |
| 1/2 |
ts |
Lemon juice (concentrate) |
| 1/8 |
ts |
Thyme |
| 1/4 |
ts |
Marjoram |
| 1 |
pn |
Rosemary |
| 1 |
|
Whole bay leaf |
| 1 |
pn |
Parsley, dried or flakes |
| 2 |
tb |
Heaping, grated Parmesan |
INSTRUCTIONS
I rarely actually measure the ingredients, so they vary from sauce to
sauce.
Combine all except the grated Parmesan cheese. Simmer covered, 30 minutes
over low heat. Add grated Parmesan (Kraft shaker style is fine) and simmer
additional 15 minutes.
Serve over hot pasta noodles. Sprinkle more cheese on top.
I have also substituted 3 or 4 drops Tabasco Sauce for the lemon juice.
Vary spice quantities to suit taste.
Enjoy! - Jeff Duke
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