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Beefy Spaghetti Sauce

Well, who would have guessed? This is another two-part recipe. Round one beefy spaghetti sauce, round two beefy French bread pizzas.

I doubled the meat, but left the rest of the recipe proportions alone…I like really meaty sauce. Used onion powder in place of onions, left our the green bell peppers and used a water/sauce substitute for the canned tomatoes.

New recipe:
2 lb ground beef
1/2 tsp onion powder
1/2 tsp minced garlic (I have the nice little jar from the grocery store)
1 1/2 cups tomato sauce
1 1/2 cups water
4 oz tomato paste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp oregano
1 bay leaf
1 tsp salt
1/4 tsp pepper
1 box spaghetti (ours is 8oz)

1-21-14a

Still cooking:

1-21-14b

On a side note, the directions do not mention removing the bay leaf after cooking, but most recipes I see with bay leaves do remove them at the end, so that’s what I did.

The recipe used about 2 lbs of ground beef and make about 7 cups of sauce total. I divided it into two containers, one for the spaghetti dinner and one for the leftover pizza recipe. I forgot to leave a note for my husband to only use half of a container for his spaghetti. I guess he liked it so much, he ate the entire container…about 1 lb of ground beef. Oh well.

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