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Mamma Mia Meat Sauce

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“My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)”
READY IN:
2hrs 45mins
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
  2. Add remaining ingredients and bring to boil.
  3. Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
  4. If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
  5. Serve over pasta!

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