Spaghetti Sauce
1 pound lean ground beef 1 large onion, chopped 1 clove garlic, minced 2 1-pound cans tomatoes, cut up 1 8-ounce can tomato sauce 1 12-ounce can tomato paste 1 cup beef bouillon 2 tablespoons minced parsley 1 tablespoon brown sugar 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1 teaspoon salt 1/4 teaspoon pepper Method 1. In large skillet or slow-cooking pot with browning unit, crumble meat with onion and garlic. 2. Break up pieces of meat with fork and cook until it loses its red color. 3. Drain off excess fat. 4. In slow-cooking pot, combine browned meat, onions and garlic with remaining ingredients. 5. Cover and cook on low for 6 to 8 hours. 6. Makes 6 to 8 servings. Note: 1. May be made ahead of time and frozen. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
