Ann’s Cuisine: Tasty Spaghetti Sauce

Tasty Spaghetti Sauce

Spaghetti sauce, boy there is just so many many ways to make a sauce that a cook book can easily be devoted only to spaghetti sauces. I also find that this sauce is so easy to mix and match and whip up with no worries of really missing your mark. You can whip one up in 20 minutes and put it on pasta, or you can make one to simmer for 6-8 hours or anything in between. You can make it as simple as what you have in your pantry or you can make it as complicated as your grocery items. The sky is the limit.

1 family pack of hamburger meat
1 small can tomato paste
carrots
celery
onions
herbe de provence
1 can Italian seasonings stewed tomatoes
2 cans or packages of bravo spaghetti sauce with meat***

1. Chop up the onions, carrots and celery. Saute in frying pan on medium heat until the onions caramelize and the celery and carrots is semi tender. I always find that the celery takes longer to soften, so I start cooking the celery first and after about 5 minutes I put in the carrots and 5 minutes after I put in the onions and 5 minutes after all the veggies are ready to go into a casserole dish.

2. Fry up the hamburger meat and drain the fat. Add meat and veggies to a casserole pot with the bravo sauce, add the tomato paste and Italian tomatoes. If the tomatoes in the can are not small enough, just run a knife quickly through the tomatoes before adding. Add 1 tbsp herb de provence. Put on the casserole lid and pop it into the oven at 300 degrees for 45 minutes. When done, pour some on spagehtti, spagehttini, rigatoni, spirals, seashells or other pasta and your supper is all done.

Bonne appetite.
***For this recipe I used original bravo sauce and you can mix and match brands, using Hunts with Bravo, or Preggo with Alymers, Classico, with Catelli oh it’s just endless.


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