Title: Thick and Chunky Spaghetti Sauce
Categories: Sauce
Yield: 8 Servings

1 pk Italian sausages (hot style
-is my preference); beef,
-turkey; or pork
1 lb Ground beef or turkey
2 cn (small) tomato paste
1 cn (medium) tomato sauce
1 cn (large) whole; stewed
-tomatoes
1 -(up to)
2 tb Garlic salt or powder
2 -(up to)
3 ts Oregano
1 -(up to)
2 ts Basil
1 ts Anise seed
1 -(up to)
2 ts Salt
Fresh ground pepper to taste

-----------------------------VARIATIONS INCLUDE-----------------------------
A little red wine (makes a
-sweeter sauce)
Tabasco sauce (for extra
-spice in your life)
Green olives
Bell pepper
Onions
Fresh garlic; herbs

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

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