SPAGHETTI (serves 8)
*1/2 pound sweet Italian sausage
*1 pound ground beef
*1 (12 ounce) can tomato paste
*1 quart stewed tomatoes
*2 (6.5) ounce tomato sauce
*1 cup water
*1 large yellow onion, chopped small
*1 green pepper, chopped small
*1 red pepper, chopped small
*1 teaspoon black pepper
*1 tablespoon sugar
*3-4 cloves garlic, minced
*2 teaspoons oregano
*2 teaspoons basil
*1 teaspoon salt
*3 tablespoon parsley flakes
*3 large bay leafs
*1 pound spaghetti
*fresh grated parmesan cheese
~In a large skillet, brown sausage, beef, onion, green pepper, red pepper, and garlic over medium heat until no longer pink.
~Drain excess grease from hamburg/sausage mixture.
~Add stewed tomatoes, tomato sauce, tomato paste, water, pepper, sugar, oregano, basil, salt, parsley flakes, & bay leafs.
~Turn heat down to low, and simmer uncovered for 4-5 hours. (I prefer to use a slow cooker for 6-7 hours).
~Bring a large pot of lightly salted water to a boil.
~Add spaghetti noodles (gluten free if needed), and cook for 8-10 minutes or as box directs.
~Plate your spaghetti and put sauce over pasta or mix altogether before serving.
~Sprinkle fresh grated parmesan cheese over top of spaghetti.
`Substitute water with 1/2 cup red wine
`Substitue black pepper for 1/4 teaspoon red pepper flakes
`Make meatballs instead of meat sauce.
Vegetarian Style Spaghetti:
`Cook everything (minus meat) together in a large sauce pan.
`Let in cook down for 4 or 5 hours until sauce is cooked down to desired thickness.
`Add Boca Crumbles, for the last 1/2 hour.
`Mix with noodles or serve on top of noodles.
`Add a little fresh grated parmesan cheese over top.
(instead of boca crumbles, add fresh veggies of your choice