DiGrassie’s Spaghetti Sauce (MRS)

By hmp13

Makes about 2 quarts

Ingredients

• 1/4 cup olive oil
• 1 small onion, minced
• 1 pound ground chuck
• 2 cloves garlic, minced
• 2 cans sliced mushrooms, undrained
• 1/4 cup finely chopped fresh parsley
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• 1 teaspoon dried basil
• 1 cup red wine

Preparation

Step 1

Heat the oil over medium high heat in a large, heavy pot. Add the onion and cook, stirring frequently, for about 5 minutes, until it begins to soften. Add the ground chuck and cook, stirring often, for about 10 minutes, until the meat is crumbled and thoroughly browned. Stir in the garlic, mushrooms, parsley, tomato sauce, diced tomatoes, tomato paste, salt, pepper, sugar and basil. Decrease the heat to medium low, cover the pot and simmer for 1 hour. Stir in the wine, replace the cover and simmer for 1 more hour.

Serve at once or cool and cover. Refrigerate for up to 1 week or freeze to up to 1 year. This sauce freezes well.