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1 Green Pepper
1 Large Onion
2 Stalks Celery
2 Tablespoons White Sugar
4 Cans Spaghetti Sauce (14 ounce size) (Ragu or Catelli)
2 Pounds Hamburger
3 Tablespoons Margarine
1 Bay Leaf
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Oregano
1/2 Teaspoon Celery Salt
1/2 Teaspoon Chilies
1/4 Teaspoon Chili Powder

Cook pepper, onion and celery in margarine until tender. Add hamburger and cook until redness is gone. Add remaining ingredients. Cook slowly for 1/2 hour. Add more spices to suit your own taste. (Remember the spices are stronger when the sauce is cold.) You can double the recipe and freeze for later. Tomato Juice can be substituted for some sauce when making large quantities.
Makes enough sauce for 2 boxes of spaghetti

Submitted by: Minnie Campbell
Souris, PEI