Italian Spaghetti Sauce- Grace
Boskamp
1/3 olive oil
1 tablespoon
garlic, chopped
1 large
onion, chopped
2 small cans
sliced mushrooms, drained
1 package
Italian sausage links
1-1/4 pounds ground chuck
1 large can Roma tomatoes, chopped or crushed
2 medium cans
tomato puree
1 medium can
tomato paste plus 2 cans of water
4 pinches
baking soda
2 tablespoons
sweet basil
1 tablespoon
parsley flakes
1 tablespoon
sugar
3 bay leaves,
remove after sauce is done
In a frying pan with a small amount of olive oil, brown
Italian sausage links. Set aside. Add olive oil to a large pot and sauté garlic
and onion. Add mushrooms and sauté. Add ground chuck and brown well. If there is too much grease
drain some out. Add crushed tomatoes,
tomato puree, tomato paste and water.
Add baking soda, sweet basil, oregano leaves, parsley flakes, sugar, bay
leaves, salt and pepper. Stir often so
it doesn’t stick to the bottom of the pan.
After it boils for about 20 minutes, turn heat on low and simmer. After an hour, add sausage links and simmer
for 2 or 3 hours more.
Boil water in a large pot. Cook pasta until “al dente”
(firm to the bite). Don’t overcook! Drain, put on plate and add sauce for your
liking. Add Parmesan or Romano cheese if
you like. Enjoy!
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