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I tried this spaghetti sauce for the first time tonight and all in all it went over pretty well. I personally really liked it! I would definitely decrease by quite a bit the cayenne pepper (I only put in 3/4 t and thought it was still a bit hot), and possibly add some salt. I was also out of worcestershire sauce, green peppers, mushrooms, and dry red wine so I used water instead of the wine and omitted the other things. I liked the recipe because it uses fresh tomatoes and I had inherited a bunch of them recently and needed a use for them.
INGREDIENTS:
3/4 cup olive oil
8 cloves garlic, minced
3 pounds ground beef
2 large onions, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups dry red wine
2 cups tomato sauce
4 large tomatoes, peeled and chopped
2 (6 ounce) cans tomato paste
1 1/2 teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 teaspoon celery salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 pound fresh mushrooms, sliced
DIRECTIONS:
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Drain some of the oil. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
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