“Meat sauce for spaghetti, early 60's original Heloise' recipe”
READY IN:
1hr 50mins
SERVES:
6-8
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat EVOO over low heat in a pot large enough to hold all the ingredients.
  2. Add butter and onions and saute til browned.
  3. Add ground beef and bacon; saute until browned, stirring occasionally.
  4. Add garlic, parsley, bay leaf, salt, pepper and red pepper.
  5. Cook over low heat for 10 minutes.
  6. Add wine, cover and "steam" for a few more minutes.
  7. Add tomatoes, tomato paste and water.
  8. Bring to a boil and add the shredded carrot.
  9. Cover and cook over very low heat for an hour, stirring occasionally.
  10. Sauce is better the next day.
  11. Serve with crusty bread and tossed salad with fruit for dessert.

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