Spaghetti Sauce

  • 1-2 pounds ground beef or venison
  • 1 onion, chopped
  • 2 T flour
  • 2 (15 oz.) cans diced tomatoes
  • 1 (29 oz.) can tomato puree
  • 1 C water
  • 1 t dried basil (1 T fresh)
  • 1/2 t dried oregano (1 1/2 t fresh)
  • 2 t sea salt
  • 3-4 cloves garlic, minced

Brown ground beef with the onions until done.  Drain excess grease, and then sprinkle the flour over the mixture and stir.  Add the cans of tomatoes and the tomato puree, and then the cup of water.  Stir well.  Add the spices and let simmer.  Finally add the minced garlic.  Let simmer a little longer, then adjust seasonings to suit your taste.

This is Chris Read’s recipe.  She cooks a chopped green pepper with the beef, and adds a jar of mushrooms with the spices.  She has added a bag of frozen vegetables in place of one of the pounds of meat, and found it to be a pleasant “twist”.  Thanks Chris!  We use this often.

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