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Add a photoServings: 12
Ingredients
- 20 lb Grnd beef
- 2 c. Dehyd. onions
- 1/2 c. Oregano
- 2 Tbsp. Salt
- 2 Tbsp. Pepper
- 1/3 c. Garlic
- 1 c. Worcheshire
- 1/3 c. Parsley
- 2 can (#10) tomato sauce or possibly crushed tomatoes
- 2 can (#10) tomato paste
- 1 can (#10) water
- 1/2 c. Sugar
Directions
- I promised I would post a good meat sauce for spaghetti from the good old school days. As I was diging in my recipe box I ran across this recipe that really tickled me. My cook (a real natural) of 25 years made the best spaghetti sauce and this is how she did it. The last time she made sauce before she retired I took her hands, measuring c., and wax paper and got the ingredients. Hope this will tickle you as much as it did me. The measurements are above.
- In large stock pots brown, crumble and drain 20 pounds of grnd beef. Add in to each pot: dehyd. onions 3 handfuls, oregano 2 handfuls, salt and pepper once across the pot, garlic 2 handfuls, worcheshire sauce spot size of saucer, parsley 2 handfuls, tomato sauce 2#10 cans, tomato paste 2#10 cans, water up to the bolts, just before adding spaghetti add in 2 handfuls of sugar.
- Always amazed me as it came out exactly the same every time she cook it.
- Let simmer!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 775g | |
| Recipe makes 12 servings | |
| Calories 1770 | |
| Calories from Fat 1166 | 66% |
| Total Fat 129.32g | 162% |
| Saturated Fat 51.55g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 522mg | 174% |
| Sodium 1596mg | 67% |
| Potassium 1929mg | 55% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.46g | 6% |
| Protein 131.91g | 211% |
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