JOHN'S SPAGHETTI SAUCE

Today's recipe is John's sauce for spaghetti, pizza or other pasta dish. The photos above are from our 2011 Christmas trip to Florida. In the top photo, John is reading with Ari and Mikalen. In the next photo, he is preparing dough for a pizza crust. 

JOHN'S SPAGHETTI SAUCE

From John Troyer

2  28-oz. cans  Progresso peeled tomatoes with basil

2  lbs. ground beef

2  12-oz. cans Hunt's tomato paste  

1  4-oz. Green Giant mushrooms, pieces & stems

2  29-oz. cans Hunt's tomato sauce

1  15-oz. can LeSeur very young small early peas

1  t. salt

2 T. sugar

1/4 t. oregano

1/2 t. parsley

2 bay leaves

4 large carrots

4 chicken boullion cubes

4 beef boullion cubes

Brown and drain the ground beef.

Cut the carrots lengthwise into quarters.

In a blender, blend the tomatoes, peas, mushrooms, and ground beef.

Bring all ingredients to low boil; then add carrots, bay leaves and boullion cubes.

Simmer for three hours minimum, stirring occasionally.

Remove carrots and bay leaves after three hours.

Serve with pasta or save to use the next day. Flavors are better the second day.

(This recipe makes enough for two family meals. It can be cut in half, if less is needed.)