Ma Hunsickers Spaghetti Sauce Recipes

MA HUNSICKER'S SPAGHETTI SAUCE

Steps:

• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
• Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.

MA HUNSICKER'S SPAGHETTI SAUCE

Steps:

• Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.n
• Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.n
• Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.n

MA'S SPAGHETTI SAUCE

Steps:

• Brown meat in skillet until slightly pink; drain excess grease. Set aside.
• In large stock pot combine crushed tomatoes and tomatoe paste. Add water - water can be measured by filling 1 tomato paste can 10 times. Add sugar, cinnamon, garlic, and herbs. Add onion whole. Bring to a boil, stirring frequently, until tomato paste is dissolved.
• Reduce to a simmer and add meat using a slotted spoon. Add Parmeasan cheese. Simmer for at least 1.5 hours, longer is better. Remove onion.
• Serve over cooked spaghetti. Freeze remaining sauce and store for up to 4 months.