Sunday Spaghetti SupperEstimated Cost:  $13.50

Prep Time:  15 minutes

Cooking Time:  50 minutes

Serves:  6

Yum Factor:  TBA

This may have a few ingredients you don’t normally expect to find in a sauce, but have faith young Jedi, the Force is with you when you serve this at your table.

12 oz. bulk Italian sausage or bulk pork sausage
12 oz. lean ground beef
1 can or jar (4.5 oz.) sliced mushrooms, drained
1 lg. onion, chopped
1 med. sized carrot, shredded (how to)
1 stalk celery, thinly sliced
2 tsp. garlic powder
2 cans (14.5 oz.) Italian style stewed tomatoes
1 can (6 oz.) tomato paste with Italian herbs
1/2 cup red wine OR beef broth
2 tsps. dried parsley
1 tsp. each dried basil and oregano
1/2 tsp. salt
1/4 tsp. pepper
12 oz. spaghetti pasta

1. In a large skillet OR Dutch oven, cook sausage and ground beef over medium heat until meat is browned. Remove meat from the pan. Drain fat. Add the mushrooms, onion, carrot, celery, and garlic to pan drippings and cook for 5 minutes or until the vegetables are tender; remove from the pan and drain well.

2. Return meat and vegetable mixture to the pan. Stir in stewed tomatoes, tomato paste, wine, parsley, basil, oregano, salt and pepper. Bring to a boil. Lower the heat and simmer for 45 minutes, stirring often.

3. When there is 15 minutes left for the sauce to simmer cook spaghetti pasta according to package directions. Drain, rinse, drain again; transfer to warm bowl. Spoon the sauce over pasta.

Mike’s comments:

Carrots in a spaghetti sauce you ask? The shredded carrot helps remove any bitterness from this rich, thick, and savory sauce.