A hearty spaghetti meat sauce that rivals the best Italian restaurants.
1. In a Dutch oven, mix together all ingredients except the bay leaves until smooth. Do not brown the ground beef prior to mixing—this is what gives the sauce a fine, restaurant-quality texture.
2. Stirring frequently, cook over medium low heat until the meat is browned.
3. Place bay leaves on top. Cover and simmer on low heat for 3 hours, stirring occasionally.
4. Remove bay leaves, skim fat from top and serve over your favorite pasta.
This sauce can be frozen in airtight containers for up to 6 months.
You must be logged in to post a review.
I previously made this sauce and just found leftovers in my freezer. It is absolutely delicious! It is so rich and flavorful. When I made it, I bought the beef from our local butcher, which is freshly ground. I have given this recipe to all my co-workers and everyone that made it loved it also! This is such a unique recipe. Thank you for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.