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Spaghetti Sauce

by Sally Bernstein

Serves 6

3 tablespoons canola oil
1 large onion, chopped fine
3 cloves garlic, chopped fine
1 ½ pounds ground beef

3  28 ounce cans crushed tomatoes
1  8 ounce can tomato paste

1 tablespoon oregano
salt, to taste
pepper, to taste
1 teaspoon sugar


Heat oil in a large pot.  Add chopped onions and garlic. Cook until soft.  Add beef and cook until meat loses its red color.  Add 3 cans of crushed tomatoes, tomato paste and one can of water from the empty tomato paste can.

Season with oregano that has been rubbed in the palm of your hand, salt and freshly ground pepper to taste and sugar to cut the acidity in the tomatoes.

Bring mixture to a boil, lower heat to a simmer and cook, stirring occasionally 4-5 hours. Cool; refrigerate; take out of the refrigerator and remove fat from the surface; reheat & serve over cooked pasta with freshly grated Parmesan cheese.

© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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