SPAGHETTI SAUCE -- ITALIANO

Spaghetti Sauce -- Italiano image

Provided by Gary Hancq

Time 2h15m

Number Of Ingredients 10

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2 can(s) diced tomatoes (hunts) 14oz.
1 can(s) tomato paste (contadina) not sauce 4 oz? small
1/2 medium onion diced very fine
3 Tbsp dry italian seasoning
2 tsp oregano dry additional
1/2 tsp salt and pepper each
3 to 4 good sized bay leafs.
1 can(s) water 14 oz.
1 tsp gravy master or kitchen bouquet to darken
1 to 1 1/2 lb cooked hamurger minced fine

Steps:

1. This is my attempt to replicate and duplicate the Sauce she put before me. Get close but not quite. Maybe I'm not stirring enough love in to it. I do crave the pungent -- slight bitterness that Bay Leaf provides to the dish.
2. In a large frying pan add all ingredients except the Hamburger, the Gravy Master and the can of water. Reserve Salt and Pepper until nearing finish. Slow simmer and stir and mix well. Keep count of the Bay Leafs so you can retrieve. They are a choke hazard.
3. In separate pan cook Hamburger. You could add a little finely diced additional onion. As Hamburger cooks Salt and Pepper to taste, and mince fine. I use the wire potato masher to do this right in the pan. the finer minced the better.
4. Whern Hamburger is cooked add to sauce. I also use the juices from pan and find they are more juice than grease. I add a little water and scrape the bits from the bottom of the pan and add.
5. Simmer all on very low for 2 hours, stirring occasionally. Taste and adjust Salt and Pepper if needed. I happen to like my Spaghetti Sauce dark in color so I stir in 1/2 to 1 teaspoon of Gravy Master or Kitchen Bouquet to color. Note: Retrieve the Bay Leafs. Add a little water if needed.
6. I'll be adding my Italian Meatball recipe very soon and my Baked Spaghetti creation (Those terms will get them.) Ciao. Enjoy
7. Note: This sauce could be placed in Crock Pot and slow cooked 3 to 5 hours. add a little water if needed.