As a child my family's menu consisted of two choices: take it or leave it. ~Buddy Hackett
This is one of VintageTeal's all time favorite (and most requested) recipes, especially when the weather is cold. Although the recipe has changed over the years, the core ingredients still remain the same, making this dish a crowd pleaser, not to mention it can feed a small army! You want to taste this recipe all along the way to make sure it turns out perfect! Oh, and have a glass of vino. We find that helps while cooking this recipe for some reason...
Spaghetti Sauce Ingredients
1.0-1.5 lbs ground beef (ground turkey also works if you prefer)
1 large green bell pepper, diced
1 white onion, diced
1 c chopped baby portobello mushrooms
2 tbsp minced garlic
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme
1 tbsp italian seasoning
1 c red wine (whatever you have lying around is fine)
1/4 c balsamic vinegar
1/4 c granulated sugar
1 small can tomato paste
2 large cans tomato sauce
1 lb Spaghetti noodles
Extra virgin olive oil
Salt and pepper to taste
|1.| Start boiling a pot of salted water for the spaghetti noodles. Add noodles when water is to a rolling boil and cook until al dente.
|2.| Brown the ground beef (or ground turkey) and season with salt, pepper and italian seasoning in a saute pan. Drain all fat before adding to sauce.
|2.| While the meat is browning, drizzle olive oil (2 turns around boiling pot) with olive oil. Add garlic, bell pepper, onion and mushrooms. Cook on medium high until the onions are somewhat translucent, but still have crunch.
|3.| Season the pot with salt and pepper, add balsamic vinegar and red wine, let simmer 2 minutes.
|4.| Pour in both cans of tomato sauce, tomato paste, browned meat, rosemary and thyme. Stir.
|5.| Add granulated sugar (this helps cut the tomato taste) and let simmer.
|6.| Salt and pepper to taste. Let the pot simmer as look as you would like until you are ready to serve. Serve over noodles and bon appetite!
