Do not vary from this recipe. If you change anything about it you won't get the result I want you to get.
Cut two bell peppers (the larger the better) and one onion (white or yellow and the larger the better) into small pieces.
Combine that and 2 lbs of ground chuck in a large cooking pot (with lid).
Saute the meat and vegetables while occasionally stirring them until the meat is cooked (no more red in it) and continue cooking for a little longer. And when you're stirring this keep working on the meat with the stirring spoon to break it into small pieces.
Once the meat/vegatables have finished cooking, pour the liquid grease off the mixture. I put the lid on and hold it in place with a crack showing and pick up the pot and pour the grease into a container. But you can remove the liquid grease however you're accustomed to as long as you remove it.
Add two cans of Hunt's pasta sauce and the one with the "meat" flavor, not any of the others. And the good news is this pasta sauce is only a dollar a can at most groceries.
Add two small cans of diced tomatoes. cheap store brands are as good as anything. But DON'T use anything but plain diced tomatoes (don't use the ones with stuff added to them).
Bring the mixture to boiling and then back off the temperature to the point that it starts to slow cook just below the point of boiling.
Then let it simmer for at least an hour and a half with the lid on. And occasionally stir it while it's simmering.
Put it over your spaghetti noodles.
If you don't tell me this is one of the best spaghetti sauces you have ever eaten then I'll refund your money for the whole shebang.
p.s. If you really must add some garlic to the recipe go ahead. But I don't prefer it. There is just the right amount of garlic in those two cans of Hunts sauce to suit me.
p.p.s. this sauce is just as good reheated from the fridge or thawed and reheated from frozen.
Cut two bell peppers (the larger the better) and one onion (white or yellow and the larger the better) into small pieces.
Combine that and 2 lbs of ground chuck in a large cooking pot (with lid).
Saute the meat and vegetables while occasionally stirring them until the meat is cooked (no more red in it) and continue cooking for a little longer. And when you're stirring this keep working on the meat with the stirring spoon to break it into small pieces.
Once the meat/vegatables have finished cooking, pour the liquid grease off the mixture. I put the lid on and hold it in place with a crack showing and pick up the pot and pour the grease into a container. But you can remove the liquid grease however you're accustomed to as long as you remove it.
Add two cans of Hunt's pasta sauce and the one with the "meat" flavor, not any of the others. And the good news is this pasta sauce is only a dollar a can at most groceries.
Add two small cans of diced tomatoes. cheap store brands are as good as anything. But DON'T use anything but plain diced tomatoes (don't use the ones with stuff added to them).
Bring the mixture to boiling and then back off the temperature to the point that it starts to slow cook just below the point of boiling.
Then let it simmer for at least an hour and a half with the lid on. And occasionally stir it while it's simmering.
Put it over your spaghetti noodles.
If you don't tell me this is one of the best spaghetti sauces you have ever eaten then I'll refund your money for the whole shebang.
p.s. If you really must add some garlic to the recipe go ahead. But I don't prefer it. There is just the right amount of garlic in those two cans of Hunts sauce to suit me.
p.p.s. this sauce is just as good reheated from the fridge or thawed and reheated from frozen.