Leslie's Thick & Chunky Spaghetti Sauce
He came home a couple hours later to a solid mass of sauce in the pan! He said "i asked you to watch it. Didn't you stir it? I said no, you told me to watch it! Lol! I still hear about that one to this day!
Well over the years I learned how to make sauce & this is my version of what he taught me. (And he likes it better!) Hope you enjoy!
We usually get 3 meals out of one batch of sauce.
1green bell pepper
1red bell pepper
1 lbhot italian sausage or hamburge
8 ozsliced mushrooms. or more
2 can(s)tomato sauce(hunts)15 oz
1 can(s)tomato paste(hunts)12 oz
1 can(s)tomato paste(hunts) small
1 can(s)petite diced tomatoes
2 tspminced garlic
1-2 Tbspitalian seasoning
1 tspseasoning salt
1/2 tspblack pepper
·garlic salt, to taste
How to Make Leslie's Thick & Chunky Spaghetti Sauce
- Dice onions & peppers to your liking.( We like medium)
Brown sausage or ground beef with peppers & onions over med high heat.(Peppers will still be crunchy) Drain if desired.( I ususally drain beef, & partially drain sausage.) Reduce to medium.
- Add all tomato sauce, then paste, stirring to blend.Add diced tomatoes.
- Add all seasonings& mushrooms. Cover. Allow to cook for 5-10 min. Stirring to avoid sticking.Reduce to med low. Stir occasionally. Taste. Add garlic salt if needed.
Serve over pasta of your choice.
- This sauce can be eaten after 30 min., but tastes better if cooked longer. I make this in the morining before work, put the whole pot in fridge, Then pop it back on the stove when I get home to reheat slowly. Something about the sauce getting cold & reheating just makes it taste even better.
- I also use this sauce for baked ziti, chicken parmesean, manicotti & lasangna.
- Used this sauce from freezer to make Tammy Todd's skillet lasangna! So easy & so good!