Thick and Chunky Spaghetti Sauce

8 Servings

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Thick and Chunky Spaghetti Sauce Ingredients

1 pk Italian sausages (hot style	1 ts Anise seed
1 lb Ground beef or turkey	1 -(up to)
2 cn (small) tomato paste	2 ts Salt
1 cn (medium) tomato sauce	Fresh ground pepper to taste
1 cn (large) whole; stewed	VARIATIONS INCLUDE
1 -(up to)	A little red wine (makes a
2 tb Garlic salt or powder	Tabasco sauce (for extra
2 -(up to)	Green olives
3 ts Oregano	Bell pepper
1 -(up to)	Onions
2 ts Basil	Fresh garlic; herbs

Instructions for Thick and Chunky Spaghetti Sauce

Date: Tue, 12 Mar 96 6:01:52 EST submitted by: saschwedes@ucdavis.edu (Sonya Schwedes, Davis, Ca) This recipe is a guaranteed winner. No more bottled spaghetti sauce! As soon as the basic ingredients are down, this sauce can be made in large batches to be frozen for later. NOTE: The quantities of herbs and spices can be varied, depending on taste. I usually measure them by estimation (i.e. no measuring spoons). Brown sausages until firm. Remove from heat and slice into inch-wide pieces. Brown ground meat. Drain. Add, in this order, tomato paste, sauce, and whole tomatoes with juice to meats. Throw in herbs and spices. Stir. If sauce is too thick, add up to 1 1/2 cups of water. Cook 30 min. to two hours. The sauce gets better the longer it cooks. Prepare spaghetti. When noodles are ready, top with sauce & parmesan cheese. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized