Spaghetti Sauce

spaghettiFrom Eileen Fight Sparks and Nancy Sparks Frank
Yields 3 quarts sauce

2 Pounds beef, ground chuck
12 Ounce(wt)s tomato paste
16 Ounce(wt)s tomato sauce
3 1/2 Cups water
6 Cloves garlic, fresh
1/8 Cup oil, olive
1 Large onion, white chopped
2 tsp oregano, dried
1 tsp basil, dried
1/2 tsp pepper, black, ground
1/2 tsp salt
16 Ounce(wt)s mushrooms, fresh, sliced

Tools Needed:
Kuhn Rikon Stainless Steel Epicurean Garlic Press
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven

Brown meat in a skillet until no longer pink. Drain fat and transfer to a bowl. Add oil to skillet and saute onions until soft and slightly browned on the edges. Transfer to bowl and set aside. Add butter to skillet and add mushrooms and half the salt. Saute until liquid has evaporated and mushrooms are browned on the edges. Remove from heat.

Move everything into a Dutch oven. Add tomato paste, sauce, water, garlic and herbs, remaining salt and pepper.

Simmer until thick consistency, approximately 2 hours.

If using a slow cooker, cook on low for 4 to 6 hours.

Serve over pasta of your choice and top with freshly grated parmesan cheese.


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