Here’s a long-simmered spaghetti sauce from the Cross Country Cookery cookbook.
Spaghetti Sauce Supreme
- 1/4 cup olive oil
- 2 large onion finely chopped
- 1/4 lb ground round per person
- 1 can tomato paste
- 1 large can tomato juice
- 2 to es garlic minced
- 2 large green peppers chopped
- 1 tablespoon chili powder
- 1 lb mushroom
- 1/4 teaspoon oregano
- 1/4 teaspoon celery salt
- 1 teaspoon worcestershire
- 1/4 teaspoon white pepper
- Spaghetti Sauce Seasoning by Spice Island
- Salt and pepper to taste
Put olive oil in skillet. Add onions and cook slowly (don't brown.)
Add meat and brown.
Add tomato juice, chili powder dissolved in tomato juice to prevent from lumping, garlic, celery salt, worcestershire, salt, pepper, and spaghetti sauce seasonings. Let simmer about 3 hours.
During last hour of cooking put in green pepper.
Just before serving, put in mushrooms that have been sauteed in butter. Allow full cup sauce for each person.
Make "nest" of cooked spaghetti to cover plate. Fill center with sauce. Sprinkle with parmesan cheese.
This recipe is from Bitsey Beasley.