Saturday, October 15, 2011

Red-Neck Spaghetti Sauce

Red-Neck Spaghetti Sauce     
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Best of Mississippi

2 ounces olive oil                                                 
2 onions, chopped
2 pounds ground beef
1 tablespoon minced garlic
3/2 cup diced celery
1 tablespoon parsley flakes
I/2 cup chopped mushrooms
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
I/2 teaspoon marjoram
4 cups tomato sauce
2 cups stewed tomatoes
2 ounces red wine
8 ounces water
2 ounces grated Cheddar cheese

Put olive oil, onions, and beef in a large heavy pot. Cook over medium
heat until beef is brown. Add remaining ingredients and simmer
for at least 4 hours—the longer the better. (You may have to
add a little more water after a few hours.) Serve over cooked,
drained spaghetti. Serves 12-15

Click here for a printable version of this recipe      Miss Kate's Cookbook

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