Time 1h Yield 8 Number Of Ingredients 10 Steps:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.n
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.n
Time 5h30m Yield 10 serving(s) Number Of Ingredients 20 Steps:
Saute onion, garlic& carrot in olive oil over medium heat until tender. Add ground beef and brown until no longer pink. Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce. Add Merlot wine, simmer a few minutes. Add rest of ingredients and stir well. Reduce heat to low and simmer for at least 5 hours stirring occasionally. Remove bay leaves. Serve over cooked spaghetti noodles.
Time 6h15m Yield 28 serving(s) Number Of Ingredients 11 Steps:
Brown beef in a skillet. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes. Add most of the required amount of all the spices. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. Taste a spoonful and add the rest of the spices to taste. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary. The thicker the metal of your stock pot, the less you have to stir. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.). The longer it simmers, the thicker it gets (yum). The sauce is also very good without the beef.
Time 6h20m Yield 15-20 serving(s) Number Of Ingredients 20 Steps:
I a large stock pot heat olive oil over med heat. Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate. To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft. Add garlic cook 2 minutes careful not to burn. Return meat to the pot. Add tomato paste. Cook for 2 minutes. Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits. Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar. Bring to a soft boil, turn heat down to simmer. Add your meatballs. Use the chicken stock to thin as mine tends to get thick and bubble and spurt. As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed. Mine usually cooks 6-8 hours. Serve with pasta of your choice, salad and crusty garlic bread.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.n
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.n
