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Spaghetti Sauce

RG

This recipe is from the mother of my sister-in-law, Donna Beck, Clara Jacobs. ~ Gary B. - San Francisco

Ingredients



Instructions

  1. Cook ground sirloin and garlic in olive oil over medium heat until meat loses pink color. Turn off heat.
  2. Add salt, tomato paste, crushed tomatoes, tomato puree, basil and parsley and mix thoroughly.
  3. Turn on heat. Add water and chicken bouillon cubes and stir until dissolved. Cook on a lower heat than medium until it boils, then on low for 2 hours. Stir occasionally. It can burn easily.

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