Anna & Pierre's Spaghetti Sauce

by mrcole

Overall time: 1:30

SERVINGS

1 recipe scale / convert

INGREDIENTS

2-1/2 lb. ground beef
1/2 lb. bulk hot sausage
2 md. onions, chopped
1 lg. bell pepper, chopped
1/2 tsp. salt
1/2 tsp. ground black pepper
Olive oil for browning
2 tbsp. garlic powder
2 dashes ground red pepper
1 tbsp. oregano
1 tbsp. dry mustard
1 tbsp. basil
1 tbsp. rosemary
2 tsp. marjoram
2 bay leaves
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 cup Burgundy wine (optional)
1 can (1 lb.) mushroom stems and pieces
1 can (6 oz.) tomato paste
3 cans (1-3/4 lb. each) tomato sauce
1 can (15 oz.) 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.

TAGS

sauces, spaghettisauce add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.