Joleans Killer Spaghetti Sauce Recipes

JOLEAN'S KILLER SPAGHETTI SAUCE

Steps:

• In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot.
• Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well.
• Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
• Add sliced mushrooms and whole mushrooms with liquid. Stir.
• Add all the spices including the grated Parmesan cheese. Mix thoroughly.
• Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
• Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.

KILLER SPAGHETTI SAUCE

Steps:

• Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
• Place on low heat, covered, about 30 minutes, till it bubbles.
• Add ketchup and tobasco. Immediately reduce heat to simmer.
• Keep it covered.
• After 2 hours, remove bay leaves, add parmesan cheese.
• Stir it in well.
• After 2 and 1/2 hours, brown ground chuck.
• Brown it well done, almost crunchy.
• Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
• Stir it in well.
• Keep it covered.
• Takes 4 hours, but it's worth the wait.
• World acclaimed.
• Enjoy.

DOUG'S KILLER SAUCE

Steps:

• In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
• Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
• Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.