Recipe by JFoodChef
"Delicious, meaty, Italian pasta sauce. So good!"
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extra-lean (94%) ground beef
1 (8 ounce) package
white mushrooms, sliced
green bell pepper, chopped
1 (28 ounce) can
whole peeled tomatoes
1 (28 ounce) can
2 (6 ounce) cans
dried oregano, or to taste
seasoned salt (such as LAWRY'S®), or to taste
Italian seasoning, or to taste
dried parsley, or to taste
Ma Hunsicker's Spaghetti Sauce Haiku: "Halved the recipe. And didn't have celery. (When to add the wine?)" Other than using some dried celery flakes instead of celery (would've preferred the real thing, but didn't have any), I was faithful to this recipe. Red wine was listed on the ingredient list, but never mentioned in the directions, so I ended up stirring it in at step 3. Let it simmer for the recommended 3 hrs, and yes, it required frequent stirrings during that time. Served over 1/2 spaghetti noodles, half "zoodles" (zucchini cut into noodle-ey strips and sautéed in a little olive oil). Good sauce, and once my tomato garden explodes later this summer, I may swap the canned out for fresh and make triple batches of this to freeze.
* Percent Daily Values are based on a 2,000 calorie diet.
Ma Hunsicker's Spaghetti Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
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