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Spaghetti Sauce is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
1 pound lean ground beef
1 can (28 ounces) Italian style peeled plum tomatoes with juices, cut up with scissors
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons coarsely chopped Italian flat leaf parsley
Salt
1 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper, to taste
1 whole bay leaf
Heat oil in a large heavy saucepan, add onion; sauté over low heat, stirring until tender and golden, about 5 minutes. Add the garlic, sauté 1 minute. Meanwhile brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add to the onion mixture. Add the tomatoes, tomato sauce, 1 tomato sauce can filled with water, the tomato paste, parsley, 1 teaspoon salt, the basil, oregano, pepper, and bay leaf. Heat over medium low heat to simmering. Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavorful, about 1 hour 15 minutes.
Makes 6 cups.
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