Spaghetti recipe


Ingredients :
° 1/4 cup vegetable oil (or olive oil)
° 2 large chopped onions
° 1 green pepper
° 4 stalks of celery, chopped
° 4 medium sized cloves, chopped
° 3 chop the garlic clove
° 1 can of sliced ​​mushrooms
° 2 pounds medium-fat ground beef (you can substitute ground tofu, or make half of it. It’s just as good)
° small can of tomato puree (156 ml)
° 2 cans of tomatoes (796 ml each), cooked, chopped or whole, to taste
° 1 can (284 ml) tomato soup (Elmer’s or Campbell’s type)
° 1 can tomato juice (1.5 litres)
° 1/2 teaspoon of each of the following spices: rosemary, marjoram, thyme, thyme, nutmeg, ground cinnamon, ground cloves, salt, °
° 4 bay leaves
° 1/2 cup well-packed brown sugar (the secret touch!!!)
* Preparation:
Heat oil on medium heat in  deep saucepan. Adding vegetables and cook, stir, for 10 minutes. Add the minced meat and continue cooking until the meat is browned.
Then adding tomatoes (paste, tomato, soup and juice) one ingredient at  time, stirring after every add.
Add the spices one at a time, stirring each time, as well as the bay leaves. Then add the brown sugar. Mix well.
Boil the sauce. Then reduce heat to and simmer, un-covered, for 4 hours, stir occasionally. The surface of the sauce should make some juice. The sauce is ready when it thick well  Cook until the desired consistency).
Remove the bay leaves. Putting in sterilized jars while sauce is still hot. Once cooled, tighten the lids and freeze the jars. To consume, take a day in advance and refrigerate. It will melt slowly and retain all of its texture and flavor.

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