Thick and Spicy Spaghetti Sauce
Recipe type: Sauces
Serves: 6
  • 2 large onions; chopped
  • 2 medium green peppers; chop
  • 1 Cup chopped celery
  • 3 cloves garlic; minced
  • 2 Tablespoons olive oil
  • 1 pound ground beef
  • 1 package fresh mushrooms; sliced
  • 3 6-ounce cans tomato paste
  • 1 16-ounce can whole tomatoes; undrained and chopped
  • 3 8-ounce cans tomato sauce
  • 2 Tablespoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 2 teaspoons dill weed
  • 2 teaspoons whole oregano
  • 2 teaspoons sweet basil
  • 1 teaspoon paprika
  • 1 teaspoon Mrs. Dash
  • 2 teaspoons cinnamon
  • 2 teaspoons vinegar
  • 1/2 teaspoon curry powder
  • 3 drops hot sauce
  • 2 bay leaves
  • 1/2 Cup water
  • 1/2 Cup Burgundy or dry wine
  • hot cooked pasta
  • shredded sharp Cheddar and
  • grated Parmesan cheese
  1. Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired.
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