| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sauce, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 1/2 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
cn |
Tomatoes; 14 1/2 oz. |
| 1 |
cn |
Tomato sauce; 15 oz. |
| 1 |
ts |
Sugar; (cuts tomato acid) |
| 1 |
tb |
Basil |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Rosemary |
|
|
Salt; to taste |
INSTRUCTIONS
Put olive oil in large pot or saucepan. Fry ground beef, onion, and garlic
together until completely cooked. Add the remaining ingredients and cook
sauce to desired thickness. We like to cook it on low for a longer period
of time so the flavors mingle.
Serve with spaghetti or fettuccini sauce.
The small amount of sugar is important so that the acid in the tomatoes is
cut.
Recipe by: Linda Fletcher
Posted to MC-Recipe Digest V1 #1069 by "Russell J. Fletcher"
<gimplimp@teleport.com> on Jan 31, 1998
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