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1
Restaurant Style Spaghetti Meat Sauce
Submitted by Rogue 300 on October 26, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ½ cups Water
- 2-½ pounds Ground Chuck
- 1-½ Large Onions, Chopped
- 1 can (29 Oz Size) Tomato Sauce
- 1 can (6 Oz. Size) Tomato Paste
- 2 teaspoons Black Pepper, Ground
- ¼ cups Sugar
- 1 Tablespoon Red Wine Vinegar
- 1-½ teaspoon Salt
- 1 Tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Oregano
- 2 Bay Leaves
Preparation Instructions
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.
