Recipe by P.A. Watson
"This was passed down from my late Grandma Augusta to my mother and now me. It's an Americanized take on a nice Italian meat sauce for spaghetti, loaded with meat, tomatoes and other good things. Enjoy!"
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lean ground beef
2 1/3 cups
ground black pepper
1 (12 ounce) can
1 (28 ounce) can
2 (16 ounce) cans
hot pepper sauce (e.g. Tabasco™), or to taste
This recipe is good, however, it is better if a mixture of ground veal and pork/Italian sausage were incorporated with the beef. Ground beef/hamburger does NOT impart the same flavour and this mixutre gives the sauce a richer flavour. Rather than dried basil, throw in a handful of fresh basil about 30 minutes before the sauce is finished with fresh garlic and red wine. This I learned while attending an Italian cooking class.
I've been making this recipe for several yrs minus the bacon and wine bc I never have it. I also add 1 tsp of Cayanne pepper for some bit. Everyone who eats it LOVES it. Sometimes I add 1/2 burger and 1/2 Italian sausage. Always is a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Augusta's Spaghetti Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 113
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