Alice Jo's Spaghetti Sauce
Source of Recipe
Food Network ~ Paula's Home Cooking
Recipe Introduction
Level 1 ~ Pro/Fat and Veggie
As always - my notes are at the end. This is a very rich, thick sauce - perfect to serve over zucchini "noodles" or "zoodles". Or over cooked/baked spaghetti squash. Add a nice cold salad and perhaps some garlic "bread" (recipe is on this site), and you've got a great meal.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31476,00.html List of Ingredients
1 1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed or diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoons sugar (use legal sweetener)
1 teaspoon salt
1 cup water
Recipe
Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes.
Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool.
The sauce will keep for several days covered and refrigerated.
Deb's notes: I made this 'almost exactly' as written. Because I don't care for cooked green peppers, I substituted jarred roasted red peppers, chopped (their skin has already been removed).
I always "up" the amount of garlic - we love it!
I also let it simmer for 2-3 hours, but I don't know how much this added to its flavor. We really enjoyed this recipe and it's the one I'll use now to make spaghetti sauce.
I doubled the recipe and after we each had a big helping and took out leftovers for my husband's lunch - I still had 2 full quarts to freeze for meals in the future. I love cooking "big" and freezing ahead.
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