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Spaghetti Sauce: Submitted by: France | Date Added: 25 Mar 2011
Listed in: Pasta

1 / 4 cup vegetable oil
2 large onions, chopped
1 large green pepper, chopped
4 stalks celery, chopped
3 medium carrots, chopped
3 cloves garlic, minced
1 can sliced ​​mushrooms, chopped
2 lbs medium ground beef lean
1 small can tomato paste
2 cans of stewed tomatoes, chopped or whole, the choice
1 can (284 ml) tomato soup
1 large box of tomato juice
1 / 2 teaspoon each of the following spices: rosemary, marjoram, thyme, oregano, nutmeg, cinnamon, ground cloves, salt, pepper
4 bay leaves
1 / 2 cup firmly packed light brown sugar

Cooking Instructions

Heat oil over medium heat in a large deep pot.
Add chopped vegetables and cook, stirring for 10 minutes.
Add ground meat and continue cooking until the meat browns.
Add the tomatoes (paste, tomato sauce and juice), one ingredient at a time, stirring after each addition.
Add spices, one at a time, stirring each time, and bay leaves.

Then add brown sugar. Mix well.
Bring sauce to a boil. Then lower the heat to medium and simmer uncovered for 4 hours, stirring occasionally.
The surface of the sauce should make a simmer. The sauce is ready when it has thickened (by type of tomatoes and the heat of the fire, the cooking time may vary. Cook until desired consistency).
Remove bay leaves.

Put in sterilized pot while the sauce is still hot. When cooled, screw the lids and place the pots freeze.
To eat, take out a day ahead and refrigerate. It will thaw slowly and retain its texture and flavor.

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