1 ½ pounds ground chuck
½ pound ground sausage (bulk or in links)
1, 28-ounce can tomato sauce
1, 12 - ounce can tomato paste
1, 10 ½ - ounce can beef broth
1 tablespoon dried Italian herbs
1 tablespoon steak sauce
½ teaspoon salt
¼ teaspoon garlic powder
1 pound spaghetti
2 teaspoons olive oil
1. Place large Dutch oven over medium-high heat. Add meats and cook and stir until browned. Drain off fat.
2. Stir in tomato sauce, tomato paste, beef broth, Italian herbs, steak sauce, salt, and garlic powder.
3. Simmer uncovered, 20 - 45 minutes, stirring every so often.
4. During the last 10 minutes of cooking, fill a large pot with water and add 1 tablespoon salt. Cover and bring to a boil. Add spaghetti and stir until spaghetti is soft and moves around on its own. Simmer 6 minutes or until done. Drain and rinse spaghetti and return to the pot. Toss with oil. Cover to keep warm.
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