SPAGHETTI SAUCE

By á-1976

Ingredients

• 1 LB GROUND BEEF
• 1 LG ONION, CHOPPED
• 1 CLOVE GARLIC, MINCED
• 2 1 LB CANS TOMATOES, CUT UP
• 1 (8 OZ) CAN TOMATO SAUCE
• 1 (12 OZ) CAN TOMATO PASTE
• 1 CUP BEEF BOUILLON OR STOCK
• 1/2 CUP WINE (SAUTERNES)
• 2 TBS MINCED PARSLEY
• 1 TBS BROWN SUGAR
• 1 TSP DRIED OREGANO
• 1 TSP DRIED BASIL LEAVES
• 1 TSP SALT
• 1/4 TSP PEPPER
• 1 CAN MUSHROOMS
• 1/4 TSP THYME
• 1 BAY LEAVE

Preparation

Step 1

IN LARGE SKILLET OR SLOW COOKING POT WITH BROWNING UNIT, CRUMBLE MEAT WITH ONION AND GARLIC. BREAK UP PIECES OF MEAT WITH FORK AND COOK UNTIL IT LOSES IT'S RED COLOR. DRAIN OFF EXCESS FAT. IN SLOW COOKING POT, COMBINE BROWNED MEAT, ONIONS AND GARLIC WITH REMAINING INGREDIENTS. COVER AND COOK ON LOW FOR 6 TO 8 HOURS. SERVE OVER HOT SPAGHETTI. MAY BE MADE AHEAD OF TIME AND FROZEN.