Spag. Sauce PRINT
|1||lb lean ground beef, italian sausage or ground turkey|
|1½||c chopped onions|
|2||c 18-ounce can tomatoe paste (contadina)|
|1||can(s) 14.5 -ounce can whole peeled tomatoes and juice contadina|
|⅓||c red wine or beef broth|
|1½||tsp dried oregano crushsed|
|1½||tsp dried basil crushed|
|½||tsp salt or to taste|
|¼||tsp ground black pepper|
|1||lb cooked pasta|
|1||tsp red pepper (optional)|
In large saucepan, brown gound beef with onions and garlic; drain.
Stir in tomato paste, tomatoes and juice, water wine, oregano, basil, salt and pepper and sugar.
Bring to a boil; simmer for 20 to 30 minutes. Serve over hot pasta.
VARIATIONS Saute vegetables in olive oil and add to the sauce. It also can be cooked in a crock pot for 4 hours on high. I like it better in the crock pot.