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| LaDonna's Spaghetti with Sauce |
"This is a recipe I made up. I like using all fresh components when in season, like pureed tomatoes for the tomato juice. But it's far definitely proper with the canned stuff. I'll make up a gaggle and freeze. Makes for a fast meal, simply to warmness and serve over spaghetti. Also properly for any recipe calling for tomato sauce."
Ingredients :
- 2 pounds lean floor red meat
- 1 onion, chopped
- 1 (forty six fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 2 (6 ounce) cans tomato paste
- 1 cup finely grated carrots
- four tablespoons Italian seasoning
- 1 pound clean mushrooms, quartered
- 5 cloves garlic, minced
- salt to flavor
- floor black pepper to flavor
- 2 pounds spaghetti
Instructions :
| Prep : | Cook : 11M | Ready in : |
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- Cook ground beef and onion over medium warmness until performed. Drain off grease.
- Combine pork and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. Simmer 2 to 3 hours on very low warmness.
- Cook pasta in step with bundle guidelines. Drain. Serve sauce over pasta.
Notes :
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