Red-Neck Spaghetti Sauce


Serves: 14
Total Calories: 180

Ingredients

2 ounces olive oil
2 onions, chopped
2 pounds ground beef
1 tablespoon minced garlic
1/2 cup diced celery
1 tablespoon parsley flakes
1/2 cup chopped mushrooms
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon marjoram
4 cups tomato sauce
2 cups stewed tomatoes
2 ounces red wine
8 ounces water
2 ounces grated Cheddar cheese

Directions:

Put olive oil, onions, and beef in a large heavy pot. Cook over medium heat until beef is brown. Add remaining ingredients and simmer for at least 4 hours—the longer the better. (You may have to add a little more water after a few hours.) Serve over cooked, drained spaghetti.

Nutritional Facts:

Serves: 14
Total Calories: 180
Calories from Fat: 40

This Red-Neck Spaghetti Sauce recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Marinated Pepper-Crusted Beef Tenderloin
Beef Tips with Wine
Best Brisket Ever
Barbecued Brisket
Pot Roast
Rump Roast with Gravy
Grillades
Chicken Fried Steak and Cream Gravy
Pepper Steak
Swiss Steak
Spicy Meat Loaf
Meatloaf Stuffed Tomato
Meatballs in Brown Gravy
Spaghetti Sauce
Red-Neck Spaghetti Sauce
Beef Stroganoff
Firecracker Casserole
Easy Chop Suey
Mock Filet
Tommy’s Beef Jerky
Natchitoches Meat Pies
Reuben Pie
Farmhouse BBQ Muffins
Sticky Bones
Pork Rub
Sam’s Ole Time BBQ Sauce
Pork Tenderloin with Mustard Sauce
Grilled Pork Loin with Honey Sauce
Marinated Pork Tenders on the Grill
Mandarin Pork Chops
Pork Chops with Apples, Onions, and Raisins
Pork Chop Casserole
Pork Chops in Mushroom Gravy
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