Christie's Homemade Spaghetti Sauce

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Source: Mama & Me :)

Ingredients
2 Pounds Ground Beef
1 Large Onion, Chopped
1 Large Green Pepper, Chopped
1 Jar (6oz.) Mushrooms, Sliced, Drained
2 Tablespoons McCormick Chili Powder
1 1/2 Tablespoons Oregano
1/4 Cup Sugar or Splenda (More or less to taste)
1/2 Cup Heinz Ketchup
1 Can (14.5 oz.) Hunt's Diced Tomatoes (Garlic, Basil & Oregano) Spun with salad spinner to remove excess liquid
1 Can (8oz.) Hunt's Tomato Sauce (Garlic, Basil & Oregano)
To Taste Salt
To Taste Pepper
1 Box Pasta (Angel Hair -Barilla Multigrain is my preference)
 
Directions
1. Brown hamburger in 3 inch deep fry pan with onions and green peppers.  Let cook approximately 20 minutes on medium high or until onions and green peppers are tender.
2. Meanwhile spin all juices from canned diced tomatoes.  Try to get them as dry as you can - there is still plenty of juice inside the tomatoes.  If you leave them too wet, your sauce will end up too runny.
3. Drain hamburger, onion and green pepper mixture in colander.  Do not rinse mixture.
4. Return mixture to pan.
5. Before returning to heat, add ketchup, tomato sauce, sugar or splenda, chili powder, mushrooms, salt & pepper - be careful not to salt and pepper to heavily - you can always add, but you can't take away.

6. Return to heat, stir until mixed completely - reduce heat to medium low and crook lid to let steam escape.  Stir occasionally.....be careful not to burn it - you may need to turn your heat down a little more.  Your sauce should look a little bit like "Manwich."

7. Meanwhile, let sauce simmer and start your water for your pasta.  I use angel hair Barilla Multigrain - but whatever you like is fine.
8. Add tomatoes - cook long enough to heat through.
9. Keep a stir on your sauce, when noodles are done, all else is good to go!
10. You may want to taste your sauce in a saucer before declaring it the final product.  You may add a little more sugar or splenda if you like it sweeter or a little more salt if you like it saltier.
11. Enjoy!
 
Notes:

This is my signiature dish!

Very good with shredded sharp cheddar cheese on top!  I also serve a piece of Pepperidge Farm frozen Texas Toast (Garlic) with this meal - yummy!

I do not combine my pasta with the sauce the first night.  I drain the pasta completely with a colander, then put back in the pot with the lid.  The steam keeps the pasta warm.  They may be a little tacky because all the water is drained, but your sauce will juicy them right back up.  If you leave any water in with the noodles, the excess water from them will thin your sauce and you will have water standing in your plate - ugh!

After the first night when we are done eating, I combine the rest of the pasta and sauce together in a microwave safe dish, then refrigerate.  There is enough for another meal.  I like to reheat it a plate at the time - and add the sharp cheddar cheese to the top - YUM!

NOTE:  If you accidentally get the sauce too runny, you can add cheese to the mixture - let it melt, then stir - this should thicken it a bit.

Categories:
Meal   DinnerDish   Main Dish
Main Ingredient   BeefPrep Time   less than 15 minutes
Cooking Time   1 hour
Tags:




Christie Thompson

Member since Jan 2010

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