| Italy; Spaghetti Sauce a la Kathy | Foreign Cookery |
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3 lbs. med. ground beef
2 coarsely chopped onions 1 garlic clove, minced 2 - 28oz. cans Catelli meat sauce 1 -28oz. can whole tomatoes 1 -10oz. can consomme, undiluted 1 -5 1/2 oz.can tomato paste |
1 -10oz. can mushroom pieces, drained
1 green pepper, deseeded and chopped 2 bay leaves 2 tsp. sugar 1 tbsp. oregano 1 tbsp. chopped parsley butter as req'd |
Chop onion and garlic and brown in 1 tbsp. butter or margerine. Remove from fry pan and set aside.
Heat dutch oven and fry pan with 1 tbsp. marg. each.Add half the meat to each pot and chop with spatula to chunks and brown, thoroughly. When cooked add meat from fry pan to the meat in the dutch oven.Add the consomme to the fry pan and collect up all the goodies; add to dutch oven.
To dutch oven add meat sauce, drained mushrooms ,tomatoes, tomato paste and chopped green pepper.Add sugar and spices, stir and simmer for about 2 hours.
This should make enough sauce for 18 normal servings. Cool and freeze the sauce you are not using. Keep the sauce you are using, warm.
Serve over cooked spaghetti. Have freshly grated parmesan cheese available for sprinkling over each serving. Nice with a tossed salad and Italian bread.
NTOE: For directions for cooking spaghetti, see PASTA section.