There are about as many Spaghetti Sauce Recipes as there are blades of grass.
~*~
We do enjoy trying a new Spaghetti Sauce Recipe now and again from our growing Cookbook Collection, and of course, still enjoying our ol’ favorites too ~ leaving many ‘dog-earred’ cookbook pages to enjoy again and again.
Some recipes include fresh ingredients, some are a bit on the spicy side, some a little sweeter, with some being quick-n-easy and some are slow-cooked all day long.
Of course ‘making it yours‘ by changing up the seasoning, adding ‘more of this and less of that‘ is always an option when cooking. That is the beauty of Cooking vs Baking ~ making it tasty for you and your family.
This particular Spaghetti Sauce Recipe caught my eye for the added Cream ~ and it was the first Spaghetti Sauce Recipe that tasted better as refrigerated left-overs with the Sauce over the Noodles, well to me anyway, I typically like fresh noodles with the left-over sauce, but this recipe was a different story.
Enjoy this Spaghetti Sauce Recipe ~ make it to your liking ~ the sauce will thicken as it cools and is extra yummy the next day.
Ingredients
Method
- Cook spaghetti in salted water as per package instructions, drain.
- In a stock pot, brown beef, sausage and onion. Then add in garlic, tomato paste, tomato juice, wine, brown sugar, basil, parsley, salt, pepper and red papper flake, cook and simmer for 30 minutes.
- Add in cornstarch, and mix until thickened. Stir in 1/2 & 1/2, drained spaghetti and simmer for another 10 minutes.
- Serve with fresh shaved parmesean.
Leave a Reply to classicamyjoanneCancel reply