SPAGHETTI SAUCE TO DIE FOR

Spaghetti Sauce to Die For image

This is a hearty (meaty) yet tangy spaghetti sauce that I have tweaked to almost perfection. A must try for any Italian food lovers out there.

Provided by Luke Meakins

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef
1 medium white onion, chopped (l cup)
1 green pepper, chopped (optional, I usually omit)
2 -3 garlic cloves, minced
3 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 teaspoons brown sugar
1 1/2 teaspoons oregano, crushed
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1 bay leaf
2 cups water
1 tablespoon lemon juice
cooked spaghetti (or pasta of your choice)

Steps:

In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender.
Drain off fat.
Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf.
Stir in water.
Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat.
Simmer, uncovered, for l½ to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better.
Add lemon juice during last 5 minutes of simmering.
Remove bay leaf.
Serve over hot cooked pasta.
Pass grated Parmesan cheese, if desired.
Makes 6 servings.

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