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June 2018

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Jerry Elliott's Spaghetti Sauce Recipe

Jerry Elliott's Spaghetti Sauce recipe and other hamburger recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jerry Elliott's Spaghetti Sauce recipe  PDF


1/2 lb Hamburger
1/2 c Sliced fresh mushrooms
3 Slices chopped bacon
1 ts Salt (or to taste)
1 ts Pepper (or to taste)
1/2 lb Italian sausage
1/4 c Wine (or to taste)
1 tb Olive oil
1 ds Cinnamon (or to taste)
1 ds Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5 can Ital tomatoesjuic
1 Bay leaf
1/2 ts Basil
Several cloves sliced garlic Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes. If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved. I rarely make this recipe the same way twice. It's a very forgiving recipe and e perimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily. The amount of garlic was purposely vague as I'm one of those people who feel that you can never have enough garlic. If you're not a garlic aholic, you probably will only need one clove of garlic. This was given to me by my father Jerry Elliott. Hunter Elliott

Jerry Elliott's Spaghetti Sauce recipe and other hamburger recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
338 people have voted
Last Reviewed on 2018-06-23



Saturday, Jun 23 2018 Download & Print Jerry Elliott's Spaghetti Sauce recipe  PDF   Hamburger recipes RSS   New

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4 oz Spaghetti 3 sl Bacon, chopped 1/2 c Chopped onion 1 cl Garlic, minced 3 tb All purpose flour 1 cn Chopped tomatoes (16 oz) 1 cn Condensed cream of mushroom soup 1/2 c Milk 1 c American cheese, shredded (4 oz) 2 c Cubed cooked chicken 1 pk Frozen peas, thawed 1/4 c Grated parmesan cheese Break spaghetti pieces in half. Cook according to package directions drain (should have about 2 cups). In large saucepan, cook bacon, onion and garlic till bacon is crisp blend in flour. Add undrained tomatoes, soup and milk. Cook and stir until thickened and bu...

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