"LEFTOVERS" SPAGHETTI SAUCE
I love eating ground beef in my spaghetti sauce. Here's another recipe I made up, this time with leftovers I had in the fridge and also what I had on hand in the pantry. We were on a tight budget at the time, so I just threw a bunch of stuff together and it came out quite good and my husband enjoyed it too Again, my measurements are all estimated, I apologize.
Provided by blancpage
Categories Sauces
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- I had previously browned and drained the ground beef and had it in the fridge, If you don't have this leftover, brown ground beef first in a nonstick skillet, drain off fat really well.
- I use a pile of paper towels to soak up the fat.
- Place ground beef in a large pot.
- Stir in all other ingredients except the sugar.
- Bring to a boil, stirring occasionally.
- Turn heat down to low and simmer uncovered or covered for about 30 minutes or so to let the flavors mix, stirring occasionally.
- Taste the sauce now and then and add more onions or garlic to taste.
- Add a little sugar to neutralize the acidity of the tomatoes during the simmering.
- Serve over hot spaghetti noodles.
- The sauce should be fairly thick, not runny, so as you add in the ingredients, use more or less of the Prego as needed.
- If too thick, add a little water, more Prego, or more stewed tomatoes with juice.
- When I made mine, it was the consistency of chili.
- This makes a pretty decent batch, can feed 2-4 depending on how much everyone eats in a serving.
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