Mediterranean Spaghetti Sauce

Natalie Robello

By
@natkiss1

Even though this yields a lot of sauce, i always freeze the majority so i can create a quick meal when i do not feel like cooking.


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Comments:

Serves:

8-14 (freeze leftovers)

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2
red peppers
2
yellow or orange peppers
2
green peppers
5
sweet onions
3 lb
lean ground beef
15 lb
vine tomatoes
1-2 Tbsp
larry's garlic salt
2 tsp
hungarian paprika
1 tsp
pepper
1
head of garlic
1 Tbsp
sugar
1/2
juice of real lemon
1-2 Tbsp
balsamic vinegar
1 Tbsp
parsley
1-2 tsp
italian oregano
2
knorr beef bouillon cubes
2 Tbsp
olive oil to cook with
2 jar(s)
bertolli marinara spaghetti sauce

Directions Step-By-Step

1
There are 2 options for cooking this recipe. The first one for the not so picky eaters who like a chunky sauce, and the second one for the picky eaters.
2
Begin by browning the ground beef. While beef is browning, cut up all onions in small
cubes. Drain all fat. Add 2 tbs. of Olive oil, and add onions. Next cut up all peppers. When onions
are cooked and somewhat light golden, add the peppers. While this is cooking cut up all
tomatoes. Once the peppers have softened, you can add the tomatoes. Add all spices and
spaghetti sauce and mushrooms. Cook for a minimum of 2 hours, best if cooked longer 4-6 hours.
3
This option is for the picky eaters who do not like a chunky sauce. First brown the onions i a bit of olive oil. When brown, add the peppers. When the peppers are softened, add the tomatoes and spaghetti sauce. In the meantime brown the ground beef and make sure you drain all the fat (you will add this after you pure the sauce). Cook for about an hour and them pure with a hand blender. Add ground beef, all spices and mushrooms (optional). Cook for a minimum of 1 hours, best if cooked longer 2-3 hours.
4
All spices can be adjusted to your taste.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: For Kids