Spicy Spaghetti Sauce

Hearty meat, vegetable, tomato and wine spaghetti sauce. Simmered and served over hot spaghetti noodles. Topped with grated Parmesan cheese.

Ingredients -

2 pounds Lean Ground Beef
2 large Onions, chopped
2 medium Green Bell Peppers, chopped
1 cup chopped Celery
2 to 3 cloves Garlic, minced
1 can (4 ounces) sliced Mushrooms, undrained
3 cans (6 ounces each) Tomato Paste
1 can (16 ounces) Whole Tomatoes, undrained, coarsely chopped
3 cans (8 ounces each) Tomato Sauce
2 tablespoons Worcestershire Sauce
2 teaspoons Chili Powder
2 teaspoon Oregano
1 teaspoon Italian Seasoning
1/2 teaspoon Salt
3 drops Hot Pepper Sauce
2 Bay Leaves
3/4 cup Water
1/4 cup Burgundy Wine
Hot Cooked Spaghetti
grated Fresh Parmesan Cheese

Preparation:

1. Saute ground beef, onions, green bell peppers, celery, and garlic in dutch oven. Use wooden spoon to crumble ground beef. Drain off excess liquid.

2. Stir in mushrooms, tomato paste, tomatoes, tomato sauce, Worcestershire sauce, chili powder, oregano, Italian seasoning, salt, hot pepper sauce, bay leaves and water.

3. Remove bay leaves. Stir in burgundy wine.

4. Spoon sauce over spaghetti and sprinkle with grated Parmesan cheese.

Cooking Tip

Lean Ground Beef

The leaner the beef the less fat that cooks off and the more meat remains.

Cooking Tip

Pasta Servings

Although there is no hard rule, one pound of dried pasta is usually enough pasta to serve four people.