Adam's Spaghetti Sauce

1 lb. hamburger
1 md. onion diced
1 clove garlic, minced
1 qt. tomatoes, diced
1 qt. tomato sauce
1 pinch crushed red pepper
1 pinch freshly ground black pepper
1 tbsp. oregano, freshly chopped
2 tsp. basil, freshly chopped
1/4 tsp. marjoram, freshly chopped

Directions:

Brown hamburger in a large skillet with onion. Drain grease. Add approximately 3/4 of the minced garlic and brown slightly. Reduce heat slightly and add tomatoes and tomato sauce and stir with hamburger. Add red pepper and black pepper, and sprinkle approximately half of the oregano, basil and marjoram and stir into the tomato mixture. Bring sauce to a boil and reduce heat so that sauce is gently boiling, stirring occasionally.

After 20 minutes add half of remaining herbs and stir into sauce. Sauces should be beginning to thicken and turn a darker color of red. 15 minutes later add the remaining oregano, basil and marjoram and any other optional ingredients such as 1/2 - 1 cup of fresh mushrooms. Cook sauce for 5 - 15 minutes longer depending on desired thickness, by this time it should be a deep red color and have a hearty texture and aroma. Spoon over pasta and serve hot.

Comments from abrewer :

The key to this recipe is adding some of the spices in intervals. Some of the spices cook with the food for nearly the whole time while others are very strong to the palate because they were added at the very end of the cooking. Upon eating you will taste some of the herbs very strongly and then as that flavor subsides, you will recognize more subtle flavors for the herbs which cooked with the sauce for an extended time.

User Reviews:

Nostalgic! This tasted (almost suspiciously) just like the spaghetti my mother made when I was a little one. I added a bay leaf, olive oil and 1/4 cup red wine. Very good!

submitted by ryansnyder on December 08, 2004

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