Dana's Spaghetti Sauce
Dana Levene
ingredients
- 1/2 lb. ground beef
- 1/2 lb. gound veal or pork
- 2 small or 1 large carrots
- 2 small or 1 large stalks of celery
- 1 onion
- 1 tsp. olive oil
- 4 cloves of garlic
- 2 bay leaves
- 1/2 cup red wine
- 1 14 oz. can of diced tomatoes, drained
- 1 14. oz can of tomato sauce
- 1 1/2 tsp. basil
- 1 1/2 tsp. oregano
- salt and pepper to taste
- 1 small can tomato paste
directions
- 1
In a large dutch oven, brown the meat, stirring to break into small chunks. Remove ground beef from the pan and drain.
- 2
Finely dice carrots, celery, and onion. Heat oil in the large dutch oven. Saute onion, celery, and carrot mixture for 10 minutes. Chop garlic, add to vegetables and saute a bit longer.
- 3
Add the meat, tomatoes, sauce, wine, oregano, and basil to the pan. Simmer sauce for 1 1/2 hours. If the sauce is not thick enough, add the tomato paste to thicken, heating 15 minutes longer.
- 4
Cook spaghetti according to package directions. Serve sauce over spaghetti, topping with parmesan cheese.
notes
The sweetness in the carrot replaces the need to add sugar like in most spaghetti sauce recipes.
Source: Dana Levene
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