Anna & Pierre's Spaghetti Sauce

by mrcole

Overall time: 1:30

Servings:

INGREDIENTS

2 1/2 pounds ground beef
1/2 pound bulk hot sausage
2 medium onions, chopped
1 large bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Olive oil for browning
2 tablespoons garlic powder
2 dashes ground red pepper
1 tablespoon oregano
1 tablespoon dry mustard
1 tablespoon basil
1 tablespoon rosemary
2 teaspoons marjoram
2 bay leaves
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1/2 cup Burgundy (optional)
1 can (16 ounces) mushroom stems and
pieces
1 can (6 ounces) tomato paste
3 cans (28 ounces) plus 1 can (15) ounces
tomato sauce

INSTRUCTIONS

Combine ground beef, sausage, onions, and bell pepper in alarge stock pot; salt and pepper. Brown in olive oil until meat is cooked and onions and bell pepper are soft; drain well. Add remaining ingredients and stir well. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Serve over hot spaghetti and top with parmesan cheese if desired. Freezes well.

CHEF COMMENTS

Another favorite of diners at Anna & Pierre's Restaurant on Lake Herrington (Harrodsburg, KY) in the mid-1980's.

Tagged: sauces, spaghettisauce add tags

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