M-M-M Martha, Marvelous Martha’s Spaghetti Sauce

This recipe brought to you by the letter “M“, and the number “1”.

Ingredients

• 1 pound ground beef or Italian Sausage
• 1 pound yellow onions, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 12 ounce can mushrooms drained; or 1 pound fresh mushrooms (button or portobello), sliced
• 12 ounce can tomato sauce
• 2 – 28 ounce cans whole tomatos, chopped
• 12 ounce can tomato paste
• 1 bay leaf
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 tablespoon dry parsley
• ¼ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon tabasco sauce
• 2 cups red wine (Burgundy)

Method

1. Brown meat, and drain off excess fat.
2. Add the onions and red wine and cook until the onions are translucent.
3. Add the mushrooms.  Cook until the mushrooms are tender and golden.
4. Add the remaining vegetables and spices and stir well.
5. Add the tomato products, stir well.
6. Simmer uncovered on a low flame for 3 to 5 hours, stirring regularly until the sauce reduces slightly.
7. Remove bay leaves before serving.

Serve this meat sauce over pasta of your choice, or use as the sauce to make lasagne.

Keeps covered in the refrigerator for about one week.  I generally make about six gallons of this sauce at a time and it lasts about six months in the freezer in meal sized containers.

This is the sauce that my wife says she stays married to me for.

Happy Mother’s Day Mom!