Little Taste of Italy, Part 2

For our Sunday dinner meal, I also made a wonderful traditional Spaghetti sauce. This recipe comes from one of my moms (I'm lucky enough to have several moms!). She will make this sauce and let it "sit and be happy" all day long. Mmmmm. I didn't have any mushrooms on hand (my husband is extremely anti-fungal), so I left those out, and I used mild pork sausage instead of ground beef (gotta use up Porky!). As I said in the above post, mixing this sauce with the Alfredo sauce was wonderful! I served it with cheese filled ravioli that I purchased at Costco.

Mom's Spaghetti Sauce

2 T. olive oil
1 onion, diced
2 cloves garlic, diced and smashed
½ lb. mushrooms, sliced
1 lb. lean ground beef
1 15 oz. can tomato sauce
1 28 oz. can diced tomatoes
1 6 oz. Italian style tomato paste
1 medium green pepper, diced
1 tsp. Italian seasoning
½ cup parsley, chopped
Salt and pepper

Cook onion and garlic over medium heat until soft and set aside. Cook ground beef and add salt and pepper. Drain off fluid. Add in onion mix and remaining ingredients. Stir well until tomato paste is well dispersed. Season well. Simmer with lid off for 45 minutes to an hour over medium low heat and serve with spaghetti.

Results: I really liked the sausage in this sauce! I'm not an avid sausage lover, so that's saying a lot. The longer you let it cook, the better it gets! (I made lasagna with the leftover sauce the next day, and WOW, it was good!)