Italian Meat Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ½ cup onion, sliced
- 2 tablespoons olive oil
- 500 grams ground beef, (1 lb)
- 2 cloves garlic, minced
- ⅔ cup canned mushrooms, sliced, with liquid
- 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
- 2 cups tomato sauce, Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- ¼ cup fresh parsley, chopped
- 1½ teaspoons dried oregano, crushed
- 1 teaspoon salt
- ½ teaspoon MSG
- ¼ teaspoon dried thyme, crushed
- 1 bay leaf
- 1 cup water
- 1 recipe Italian Green Noodles, or hot cooked spaghetti, Link in Notes
Instructions
- In a pot, heat the oil, add onion and cook until almost tender.
- Add beef and garlic. Brown beef until almost no pink remains.
- Add mushrooms and cook for a few minutes.
- Stir in remaining ingredients.
- Simmer uncovered for 2-2½ hours or until thick. Remove the bay leaf.
- Serve over Italian Green Noodles or hot cooked spaghetti. Enjoy.
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