Rose's Spaghetti Sauce
Cook's Note: Grandma Lannie enjoyed this
sauce and she asked if I would share the recipe with Trinity Episcopal
Church. For years, this recipe was used
when the EYC held their annual Spaghetti Supper. (Proud moment!)
3 pounds lean hamburger meat
1 medium onion - diced
1 medium bell pepper - diced
1 teaspoon dried leaf oregano (rub in your
hands to release flavor)
3 clove fresh garlic - chopped OR 1 teaspoon
garlic powder
2 (6
ounce) cans tomato paste
5 or 6 tomato paste cans of water (depending
on desired consistency)
Salt and black pepper to taste
Spaghetti noodles
Parmesan Cheese
Combine hamburger
meat, onion and bell pepper in a large saucepan (frying pan). Sprinkle with
salt and pepper to taste. Cook the meat
and vegetables and drain well.
In a Dutch Oven
put the tomato paste and water and whisk to combine well. Add meat mixture with the garlic powder and
oregano. Stir well to blend and bring
to a slow simmer. Stir often with a flat edged spoon to prevent sticking.
Serving
Suggestions: Serve over spaghetti noodles and sprinkle with a good Parmesan
Cheese. Add Garlic Toast made from
thick crusty bread and a salad. ENJOY!
Cook's Note:
Before serving, taste the sauce and adjust seasonings. If there is leftover
sauce freeze it for another day and serve over macaroni for homemade
"Hamburger Helper".
