Home-made Spaghetti Sauce

Ingredients:
Tomato sauce 3 large cans
Tomato paste  2 small cans
Beef broth 2 cups
Spaghetti seasoning package
Red wine 1/4 cup Chianti, Merlot, or Cabernet
Worcestershire sauce 1 T.
Fresh garlic 4 to 6 cloves crushed
1 green bell pepper
1 red bell pepper
1 pkg. fresh mushrooms halved or quartered
1/2 cup diced celery
1/2 cup diced carrot
1 large sweet onion diced
1 small can ripe olives, sliced (optional)
1 bunch green onions, sliced
2 Italian sausage links or 1 pound ground round cooked
4 bay leaves
1 tsp. basil or to taste
1 tsp. oregano or to taste
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 3/4 cup sugar to taste
Cook the meat separately and add later.
1. In a 5 qt. saucepan, saute fresh garlic in olive oil until golden brown, add onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent. Add mushrooms, carrots, and celery .
2. In a separate pan, dissolve seasoning package in the beef broth and bring to boil over medium heat; reduce heat and add sugar and tomato paste; using whisk stir until smooth.
3. Add the tomato sauce to the onions and peppers and stir. Add the broth and tomato paste mixture to the tomato sauce along with the red wine, worcestershire sauce and ripe olives. Season to taste and add the cooked sausage or ground round.
Cover and continue to cook over low heat stirring often. Simmer for 2 to 3 hours.
Grate fresh Parmesan cheese over the top. Or Parmesan/ Romano cheese.
Serve over spaghetti.

joining

Creative Mondays

These Chicks Cooked Weekly Recipe Swap