The Very Best Spaghetti Sauce - cooking recipe

Ingredients

2 lb. lean ground beef
1 medium onion, chopped
3/4 c. red wine
4 (13 oz.) cans tomato puree
3 (6 oz.) cans tomato paste
1/4 to 1/2 c. sugar to taste
2 Tbsp. parsley flakes
2 Tbsp. oregano
1 Tbsp. basil
2 or 3 bay leaves
1 tsp. thyme
1 tsp. marjoram
1 tsp. rosemary
2 Tbsp. garlic salt
1 tsp. red pepper
1 Tbsp. Worcestershire sauce
1 tsp. black pepper

Preparation

Brown ground beef in a large 8-quart saucepan; pour off fat. Add onion and continue to saut until onion is golden.
Add wine and deglaze pan.
Add tomato using just enough water to rinse out each can.
Add other seasonings and simmer 5 to 6 hours or until sauce is desired thickness.
If it gets too thick, thin with tomato sauce.
Thick sauce is best for pasta and meat dishes. Thinner sauce is better for lasagna or stuffed pastas.
Can even be used as a pizza sauce.
Will freeze well.
Yields 6 quarts.