spaghetti sauce | Susan’s homemade
When I asked Brendon if wanted spaghetti for dinner this week, he said “Sure, but will you make it the way my mom does?” So I called Susan and the spaghetti sauce torch has been passed. This recipe was originally Omey’s (Brendon’s grandmother) creation. This recipe can easily be doubled and freezes well.
ingredients:
½ cup onion, chopped
2 tablespoons vegetable oil
1 lb ground beef
2 cloves garlic
2 1 lb canned tomatoes
2 8oz tomato sauce
4 oz canned mushrooms
¼ parsley, chopped
1 teaspoon salt
1½ teaspoon oregano
½ teaspoon Accent
¼ teaspoon thyme
Bay leaf
instructions:
Sauté onion in oil until tender. Add ground beef to onions and cook until beef is done. Drain, then add all remaining ingredients. Simmer for 1-2 hours. Remove bay leaf before serving. Once cooled, refrigerate sauce overnight and reheat before serving the next day.
ingredients:
½ cup onion, chopped
2 tablespoons vegetable oil
1 lb ground beef
2 cloves garlic
2 1 lb canned tomatoes
2 8oz tomato sauce
4 oz canned mushrooms
¼ parsley, chopped
1 teaspoon salt
1½ teaspoon oregano
½ teaspoon Accent
¼ teaspoon thyme
Bay leaf
instructions:
Sauté onion in oil until tender. Add ground beef to onions and cook until beef is done. Drain, then add all remaining ingredients. Simmer for 1-2 hours. Remove bay leaf before serving. Once cooled, refrigerate sauce overnight and reheat before serving the next day.
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