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Spaghetti Sauce

Source: Marilyn Cragar


Empty into a 2-quart pan:


1        can (15 oz.) peeled tomatoes

2        cups beef stock

2        6-oz cans of tomato paste


Add the following ingredients:


1        tbs basil leaves

1        clove garlic (break off one section of a garlic bulb)

5        whole cloves

1/2      tsp salt

1/4      tsp pepper


Bring to a boil and then turn it down to a simmer.  It will be necessary to add some water or preferably beef stock.  Prepare in another pan of the same tyhpe the following:


1/4      cup olive oil

1        bunch cilantro parsley

1/2      onion finely chopped


Cook until the parsley and onion are golden brown.  Add it to the rest of the tomato sauce.




Cook one pound of very lean ground meat in a skillet.  Crumble the meat while it is cooking.  Drain the grease (if there is any) and add it to the other ingredients.


Cook the sauce for about 4 hours on very low heat.