Page 50 - 2016TOHCookbook

Grammy’s Spaghetti Sauce
Robeson Family | REDMOND, OR
“Our granddaughter, Jennifer, is a student in Food Science and is on the Minutewomen swim team. It’s one of her favorites so she requested that this recipe be added to the Taste of Home UMass Cookbook.” BONNIE ROBESON
INGREDIENTS
Makes 3 to 4 quarts
2 teaspoons vegetable oil
1 cup chopped yellow onion
3 large garlic cloves, minced
2 to 3 tablespoons Italian seasoning
2 pounds ground beef
1 (28-ounce) can crushed tomatoes
1 (24-ounce) jar spaghetti sauce
1 (14-ounce) can Italian stewed tomatoes, blended until smooth 1 tablespoon light brown sugar
Salt
Ground black pepper
Cooked ravioli or angel hair pasta, for serving
PREPARATION
1. In a 4-quart saucepan, heat the oil over medium heat. Add the onion and garlic and cook until onion is almost tender. Add the Italian seasoning and cook 1 minute.
2. Add the ground beef, raise heat to medium-high and cook, stirring occasionally, until browned. Stir in the crushed tomatoes, spaghetti sauce, stewed tomatoes and brown sugar. Season with salt and pepper.
3. Bring to a boil, then turn heat to low and simmer for 3 to 4 hours. Adjust salt and pepper to taste. Serve over ravioli or angel hair pasta, or freeze in serving-size containers for later use.
PAGE 42 | UMASS DINING