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Add a photoServings: 12
Ingredients
- 2 large can diced tomatoes
- 1 large can whole tomatoes
- 2 large can tomato sauce
- 1 large can crushed tomatoes
- 1 can tomato paste
- 4-5 fresh tomatoes
- 2 heads garlic, peeled and minced
- 2-3 large onions
- 2-3 green peppers
- 1 large celery bunch
- 4 lbs lean hamburger
- fresh mushrooms
- virgin extra virgin olive oil
- 1/4 teaspoon each of basil, oregano
- healthy pinch each of cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic pwdr, grnd sage, turmeric
- Mrs. Dash (optional)
Directions
- Diced tomatoes may be substituted for whole canned tomatoes if you like. If you prefer, use 4-5 diced fresh tomatoes.
- Cut up into small pcs onion, pepper, celery including the inner heart, break apart garlic and press each with spoon then peel. Combine all including spices (by smell!) in large skillet, add in extra virgin olive oil. Simmer till all are tender. Strain if necessary. Place into large sauce pot on low heat. Add in diced, crushed, sauce, and whole tomatoes. Brown hamburger, make some meatballs if desired and brown as well. Drain meat and add in to sauce pot. Turn up heat and simmer just below boil one hour. Turn heat down to low. Let heat for several hrs, house will smell great! If you made meatballs wait till one half hour before serving to add in to mix, also add in mushrooms at this time.
- Editor's Note: Add in desired seasonings, as little or possibly as much as you like. If this is the first time you're making spaghetti sauce, go lightly on the seasoning, since less can be better when you haven't yet developed a taste for herbs. One trick is to add in a small amount of seasonings at the start, and another few pinches near the end of cooking in order to develop several "layers" of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauce and add in small amounts of red wine, wine vinegar, or possibly balsamic vinegar if too tart and the sauce needs a bit of sweetening.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 141 | 41% |
| Total Fat 15.67g | 20% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.97g | |
| Cholesterol 98mg | 33% |
| Sodium 738mg | 31% |
| Potassium 1295mg | 37% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.23g | 6% |
| Protein 33.88g | 54% |
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