Page 148 - Family cookbook v30_Neat

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Barbara Braden Carter

Spaghetti Sauce

Makes 2 quarts

1 clove garlic

1/2 cup diced (or ground) onions

Cooking oil

1 pound 80‐20 ground beef (or replace half of beef with deer or turkey)

1 can diced tomatoes

1 can mushroom soup

1 (12 ounce) can tomato sauce

2 small cans tomato paste

1/4 teaspoon oregano

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 cup brewed coffee

Chili powder, sugar, salt and pepper to taste

1. In skillet sauté garlic and onions in oil.

2. Add ground beef and brown.

3. Transfer the ground beef mixture to a pot.

4. Add the rest of the ingredients and cook on low.

5. The longer and slower this cooks, the better it is.

6. Freezes well.