Mom served this spaghetti with fresh french bread, a garden salad and a glass of either Merlot or skim milk.
INGREDIENTS
- 5 pounds Lean Ground Beef
- 5 medium-large Onions-diced
- 6 cloves garlic
- 3 tbsp Olive Oil
- 1 pound mushrooms sliced
- 2 tablespoon Basil
- 2 tablespoon Oregano
- 2 32oz cans Tomato Sauce
- 5 14.5 oz. cans diced tomatoes
- 4 12 oz cans Tomato Paste
- Red Pepper Flakes to taste.
- Salt and pepper to taste
DIRECTIONS
- Brown Ground Beef, onion and garlic with olive oil.
- Add remaining ingredients
- Heat over medium flame until bubbling
- Simmer on low heat for 3 hours to meld flavors.
- Cook noodles as per spaghetti package directions until al dente.
- Ladle sauce over pasta.
- Serve with fresh Parmesan cheese and red pepper flakes.
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