Anna & Pierre's Spaghetti Sauce
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Ingredients
| 2-1/2 lb. | ground beef | | 1/2 lb. | bulk hot sausage | | 2 | md. onions, chopped | | 1 | lg. bell pepper, chopped | | 1/2 tsp. | salt | | 1/2 tsp. | ground black pepper | | Olive oil for browning | | 2 tbsp. | garlic powder | | 2 dashes | ground red pepper | | 1 tbsp. | oregano | | 1 tbsp. | dry mustard | | 1 tbsp. | basil | | 1 tbsp. | rosemary | | 2 tsp. | marjoram | | 2 | bay leaves | | 2 tbsp. | sugar | | 2 tbsp. | Worcestershire sauce | | 1/2 cup | Burgundy wine (optional) | | 1 can (1 lb.) | mushroom stems and pieces | | 1 can (6 oz.) | tomato paste | | 3 cans (1-3/4 lb. each) | tomato sauce | | 1 can (15 oz.) | tomato sauce |
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Instructions
Combine ground beef, sausage, onions, and bell pepper in alarge stock pot; salt and pepper. Brown in olive oil until meat is cooked and onions and bell pepper are soft; drain well. Add remaining ingredients and stir well. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Serve over hot spaghetti and top with parmesan cheese if desired. Freezes well.
Author's Comments
Another favorite of diners at Anna & Pierre's Restaurant on Lake Herrington (Harrodsburg, KY) in the mid-1980's.
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