1 cup chopped onion
2 lbs lean ground beef
1-teaspoon salt
½ teaspoon pepper
1 large can crushed tomatoes
1 ½ cups tomato puree
1-6 oz. can tomato paste
½ teaspoon chili powder
2 tablespoons Worcestershire sauce
1/8-teaspoon garlic powder or 1 clove garlic
1 small can mushroom pieces (optional)
Add garlic and onion and beef to a saute pan and cook till meat is done. Drain excess fat
While meat and onion are cooking, mix together in a 6 quart pot, the cans of crushed tomatoes, tomato puree, tomato paste, and (mushrooms). Add salt, pepper, chili powder, Worcestershire sauce to tomato mixture and stir.
Add meat and onion mixture to the other ingredients in the 6-quart pot.
Cook covered on low heat. Once you see it start to boil a bit, lower heat to Simmer where it should continue doing just a very *slow boil. Cook for approximately 1 ½ hours, stirring frequently.
*(If it cooks too long at a higher boil, it will burn bottom of pan and evaporate the liquid so it will be much too thick).
Boil large pan of water with just a couple of drops of oil in it and add spaghetti. Once spaghetti come to a boil again, only cook at the lowest time indicated on package, otherwise it will be mushy. Drain and rinse with hot water.
*This was my grandma DeRoses recipe, but I like to kick mine up a bit with a few shakes of cayenne pepper, two shakes of hot sauce, italian seasoning and parsley flakes. ooo la la so good!!
Grandmas Spaghetti with a kick
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