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| Classic Spaghetti |
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| Serves 4-5 Ingredients 12 ounces ground beef or bulk pork sausage 1 cup chopped onion (1 large) 1/2 cup chopped green sweet pepper 1/4 cup chopped celery 2 cloves garlic, minced 4 cups chopped, peeled tomatoes (6 large) or two 14-1/2-ounce cans tomatoes, cut up 1 6-ounce can tomato paste 1/3 cup water 2 tablespoons snipped fresh parsley 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 8 to 10 ounces dried spaghetti, vermicelli, or other pasta Grated parmesan cheese (optional) Directions 1. In a large saucepan or pot cook ground beef or pork sausage, onion, sweet pepper, celery, and garlic until meat is brown. Drain fat. 2. Stir in the fresh or undrained canned tomato, tomato paste, water, parsley, basil, oregano, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover and simmer for 10 to 15 minutes more, or to desired consistency, stirring occasionally. 3. Meanwhile, cook spaghetti for 10 to 12 minutes or until tender but still firm. Drain well. Serve sauce over spaghetti. If desired, sprinkle with Parmesan cheese. |
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