| Spaghetti Sauce 2 T extra virgin olive oil 1 lb ground beef 1/2 lb. mild Italian sausage 1 medium yellow onion, chopped 1 medium green pepper, chopped 4 garlic cloves, crushhed 1 T anchovy paste (optional) 29 oz. can crushed tomatoes 15 oz. can tomato sauce 6 oz. can tomato paste 1/2 cup water 1 T sugar 1 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. dried thyme leaves 1/2 tsp. black pepper 1/2 tsp. crushed red pepper flakes (optional) 1 tsp. salt 1/2 cup parmesan cheese Brown the ground beef and sauasage in the oil in a dutch oven over medium high heat. Add the onions, peppers and garlic and cook until onions and peppers are tender. To cook on top of the stove, add remaining ingredients except the cheese, mix well, bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours, stirring occasionally and adding more water if needed. To cook in a crockpot, mix the cooked beef mixture and remaining ingredients except cheese in a crockpot and cook on low 8-10 hours or high 4-6 hours. Stir in the parmesan cheese or reserve to sprinkle on top. Serve over cooked spaghetti noodles. Serve with additional Parmesan cheese. Freezes well! |
