Dales Spaghetti Sauce Recipe

Ingredients

5 LB GROUND BEEF
2 LB RED ONION DICED
3 GREEN BELL PEPPERS DICED
3-5 TABLESPOON OLIVE OIL
4-5 TABLESPOON MINCED GARLIC
5 - 26 OUNCE JARS OF RAGU SPAGHETTI SAUCE ( YOUR CHOICE,, MIX AND MATCH IS GOOD)
3 - 14.5 OUNCE CANS OF DICED TOMATOES, YOUR CHOICE
ITALIAN SEASONING TO TASTE

Preparation

Step 1

IN A 8 TO 10 QUART STOCK POT HEAT OLIVE OIL OVER MEDIUM TO HIGH HEAT, JUST TO MAKE HOT,,

ADD IN GARLIC AND STIR,

ADD IN ONIONS AND BELL PEPPER, SAUTE TILL TRANSLUCENT. MOVE TO BOWL AND SET ASIDE. DO NOT DRAIN JUICES.

PLACE MEAT INTO POT COOK TILL BROWNED, REMOVE AND PLACE IN A SECOND BOWL WITH SLOTTED SPOON,, DRAIN OFF AS MUCH JUICE AS POSSIBLE. DISCARD JUICE.

PLACE MEAT BACK IN POT WITH SLOTTED SPOON ALONG WITH THE ONIONS AND PEPPERS, ANY JUICE LEFT IN BEEF BOWL, DISCARD, LOWER HEAT TO SIMMER,

ADD IN RAGU SPAGHETTI SAUCE,, MIX THOROUGHLY, ADD IN DICED TOMATOES AGAIN MIX THOROUGHLY. LET SIMMER 4 HOURS,, THEN SERVE.