Spagetti Sauce


  • 1 yellow onion, diced
  • 1 green or red bell pepper, diced
  • garlic, 2 to 3 cloves, crushed and peeled
  • Carrots, 2 medium, diced
  • Olive oil
  • 28 ounce can tomato sauce
  • 28 ounce can tomato puree
  • dried basil (a spoonful or two0
  • dried oregano (a spoonful or two)
  • dried red pepper flakes (a pinch)
  • ground black pepper
  • sugar or brown sugar (a teaspoon or so)
  • 1 pound ground turkey or chicken or lean beef
  • Optional: diced pepperoni

1. Make sofrito with olive oil, onion and bell pepper in big pot; saute over medium heat till onion is translucent, about 5 minutes.

2. Add carrot and garlic to sofrito for 2 or 3 minutes, taking care to not burn the garlic.

3. In another pan,fry the meat till it is no longer pink; drain grease from pan, or scoop meat out with slotted spoon.

4. Add the two cans of tomatoes, spices, and ground meat to the pot.

5. You may need to add a can or two of water to dilute the sauce.

6. Bring to boil, then decrease heat to low and cook, partially covered with lid, for 2 to 3 hours. Check to see if you need to add more water.

7. Serve with spagetti noodles.

recipes/spagetti_sauce.txt · Last modified: 2018/09/21 20:59 by mcf
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