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February 26, 2013

SPAGHETTI SAUCE....A SLOW SIMMER

 
Well, my darlings, here is the current situation in our little
 New England village!
 
 
 
Just outside the village, is a beautiful sprawling dairy farm. There is a large pond toward the front of the farm that is home to many Canadian Geese and Mallard ducks. Obviously it is now frozen over and covered in about three feet of snow. The early morning snowplow seems to have misjudged the location of the pond! Thus providing a little excitement for the area...beautiful yes, but cold, cold, cold!!
 
 
 
 
 
Don't you just love coming home to the aroma of a big pot of spaghetti sauce simmering away on the stove? I love this recipe and the secret is that slow simmer, so that the flavors can become combined into that spicy Italian taste! Serve this with a crisp Italian salad and hot crust garlic bread! You will fall in love all over again!
 
 
A GOOD SPAGHETTI SAUCE
1 jar classical spaghetti sauce
1 small can tomato paste plus 3 cans of water
1 large can tomato sauce
1 large can tomato puree
1 large onion, chopped
1 clove garlic
1 bay leaf
1/2 tsp. sweet basil
1/2 tsp.minced onion
1 bouillon cube chicken or beef
1/2 tsp. black pepper
crushed red pepper
2 t. sugar
2 tablespoons olive oil
1 lb. ground round beef
1 tube of hot pork sausage
1 carton of fresh mushrooms
 
In large pot put olive oil, onion, garlic, bay leaf and cook for one minute until you smell the wonderful aroma.While the oil is hot, add the tomato paste. Let the tomato paste fry in the oil with the other ingredients for 30 seconds and add the three cans of water, and remaining sauces and puree. Add the seasonings, sugar  and bring to a slow boil, stirring constantly. Reduce the heat to low and cover. Brown the sausage and beef until browned completely and add to the sauce.  Add mushrooms. Cook your sauce for around 5 to 6 hours on a slow simmer!

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