| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Onion |
| 1 |
|
Green pepper |
| 3 |
|
Stalks celery including the tops |
| 2 |
|
Cloves of garlic (I use LOTS more) |
| 2 |
lb |
Extra lean ground beef (up to 3) |
| 2 |
lg |
Cans tomatoes |
| 5 |
|
Bay leaves |
| 1 |
|
Teas oregano (I use more) |
| 1 |
cn |
(3-oz) tomato paste |
| 1 |
cn |
(3-oz) tomato sauce |
INSTRUCTIONS
(This recipe came from a lady who came into the needlework shop where I was
working back in 1986. While I helped her put the sleeves in the sweater
that she was making, she shared her prize spaghetti sauce recipe with me.
It's great!! You can double, triple, freeze or even seal-a-meal it!)
Slice onions, pepper, celery and galic very thing. Saute in olive oil very
slowly, stirring to bread up. Saute until translucent.
Add the ground beef, brown, break up lumps. Cook until done but not dry or
hard.
Add tomatoes, bay leaves, oregano, tomato sauce and paste. Simmer until
thick.
Posted to MC-Recipe Digest V1 #261
Date: Sat, 26 Oct 1996 20:25:27 -0400
From: Kay Talbott <talbott@mail2.wilmington.net>
A Message from our Provider:
“You can fool yourself. You can never fool God”