In a Dutch oven, cook meat, onion,, bell pepper, and garlic until
meat is browned and vegetables are tender. Drain off fat. Stir in
undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil,
thyme and bay leaf. Stir in the water.
Bring to boiling, reduce heat. Simmer, uncovered, for 1-1/2 to 2
hours or until sauce is of desired consistency, stirring
occasionally. Remove bay leaf.
Serve over hot cooked spaghetti. Pass grated parmesan cheese, if
desired.
Originally Submitted
1/8/2008
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