Wednesday, April 21, 2010

Spaghetti Sauce

This is one of my most reliable recipes. Easy to do, relatively cheap, and makes a ton when necessary. It freezes amazingly well. It usually tastes better the next day. What's not to like here? So, whether you're cooking for just yourself or the Chinese army, then this is an easy, go to meal. Out of the freezer, it just takes the time to boil the pasta and nuke the sauce.

I can't remember the last time that I made a single batch of sauce. I fill my cast iron dutch oven. It's too yummy and too convenient to just make a single batch. Normally, I triple it. This feeds my crew for 4 nights at a minimum. One night fresh, then 3 more out of the freezer.

So, I give you spaghetti sauce!

1 lb. ground beef
1 onion, chopped
1 bell pepper, chopped
Italian seasoning
ground red pepper
bay leaves
1 can tomato paste
red wine
worcestershire sauce (winchester)
1 can diced tomatoes
1 can tomato sauce

Brown beef and drain. Add in veggies and cook until soft. Add in spices to taste. Thoroughly stir in tomato sauce. Stir in wine, scraping the yummy bits off the bottom. Stir in winchester, diced tomatoes, and tomato sauce. You can also add in canned or sauteed mushrooms if that's what floats your boat. Simmer until happy. I usually simmer several hours.

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