| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 6 | Servings | |
INGREDIENTS
| 1 | Touch of garlic | |
| 1 | c | Chopped onion |
| 1 | lb | Ground beef |
| 3 | cn | (16-oz) tomatoes; cut up |
| 1 | cn | (6-oz) tomato paste |
| 1 | tb | Brown sugar |
| 1 | ts | Salt |
| 1/4 | ts | Dried thyme; crushed |
| 1 | Bay leaf | |
| 2 | c | Water |
INSTRUCTIONS
In a skillet, combine onion, meat and garlic. Cook until meat is browned and onion is tender. Skim off excess fat; add remaining ingredients and 2 cups water. Simmer uncovered 3 hours or until sauce is thick; stir occasionally. Remove bay leaf. Serve hot over spaghetti. MRS PAUL STEINER, JR (LYNN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”