Spaghetti Sauce

This is a Cortney Loyd Original – and there aren’t too many of those! The fact that this recipe has junks of vegetables in it alone tells you it is something to write about! (Cortney has a thing with actually seeing vegetables, ask her about it some time)! This is slow cooked spaghetti sauce that can be used with the lasagna recipe also.

Author/Source:

Cortney Loyd @ onceamonthmom.com

Ingredients:

• 1    pound    Ground Beef (or 2 lbs instead of sausage)
• 1    pound    Sausage
• 1/2    cup    Onion, chopped
• 29    ounces    Tomatoes, diced
• 14.5    ounces    Tomato, sauce
• 12    ounces     Tomato paste
• 2    Tablespoons    Basil, dried
• 5    cloves    Garlic, minced
• 2    Tablespoons    Oregano, dried
• 5    Tablespoons    Parsley, dried
• 10    ounces    Mushrooms, canned or 1 lb fresh (Cortney suggests fresh)

Directions:

In a stockpot, brown the beef, sausage, and onion over medium heat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for one hour.

Servings:

6-8

Freezing Instructions:

After fully cooked, place sauce in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

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This entry was posted on Friday, February 20th, 2009 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.