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AN ITALIAN TOUCH

Here is one of our most-requested recipes.
FRESH SPAGHETTI SAUCE

8ounces hot Italian sausage links

8medium tomatoes, peeled and cored

1medium onion

2teaspoons oregano

Salt and pepper

1can (6-ounce) tomato paste

1clove garlic

1pound ground beef

1/2 cup fine bread crumbs

1/2 pound mushrooms, sliced
Cut sausage into 1-inch pieces; brown slowly. Place tomatoes, onion, oregano and 1 teaspoon salt in food processor; run just long enough to chop onion.

Place tomato mixture in a large saucepan; add tomato paste and garlic; bring to a boil and allow to simmer. Drain sausages on paper towels; add to simmering sauce.

Combine ground beef, bread crumbs, salt and pepper, and form into balls. Add to simmering sauce. (It's not necessary to brown the meatballs first.)

Cover pan and continue cooking for about 2 hours over low heat. Fifteen minutes or so before sauce is finished, add the mushrooms and remove the garlic. Serve over cooked pasta. Makes 4 to 6 servings.

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Lifestyles Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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