LESLIE'S THICK & CHUNKY SPAGHETTI SAUCE
When I first got married, I had never made spaghetti because my family didn't eat it. My husband made some sauce & had to leave, and told me to watch it. OK, so I went in & looked at it every once in awhile. He came home a couple hours later to a solid mass of sauce in the pan! He said "i asked you to watch it. Didn't you stir...
Provided by LESLIE TRYTHALL
Categories Other Sauces
Time 45m
Number Of Ingredients 14
Steps:
- 1. Dice onions & peppers to your liking.( We like medium) Brown sausage or ground beef with peppers & onions over med high heat.(Peppers will still be crunchy) Drain if desired.( I ususally drain beef, & partially drain sausage.) Reduce to medium.
- 2. Add all tomato sauce, then paste, stirring to blend.Add diced tomatoes.
- 3. Add all seasonings& mushrooms. Cover. Allow to cook for 5-10 min. Stirring to avoid sticking.Reduce to med low. Stir occasionally. Taste. Add garlic salt if needed. Serve over pasta of your choice.
- 4. This sauce can be eaten after 30 min., but tastes better if cooked longer. I make this in the morining before work, put the whole pot in fridge, Then pop it back on the stove when I get home to reheat slowly. Something about the sauce getting cold & reheating just makes it taste even better.
- 5. I also use this sauce for baked ziti, chicken parmesean, manicotti & lasangna.
- 6. Used this sauce from freezer to make Tammy Todd's skillet lasangna! So easy & so good!
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