There are probably as many recipes for spaghetti as there are for meatballs. However, I think this is one of the best; the intense flavor of this sauce is to die for, let alone the aroma in the house. I love Italian food and when I tasted this recipe I knew it was a keeper. Our oldest daughter, Lisa ask her mother in law if we could have this recipe and she was gracious enough to share this wonderful Italian recipe with us. This is a sauce that I double and freeze for a quick dinner the next week.


1 POUND GROUND BEEF

1 SMALL CHOPPED ONION

1 JAR RAGU SAUCE (WITH MUSHROOMS)

2 TABLESPOONS ITALIAN SEASONING

1 TEASPOON GARLIC (or 2 cloves of fresh crushed garlic)

1 SMALL CAN SMALL GREEN CHILI PEPPERS

2 CANS TOMATO SAUCE

SALT & PEPPER TO TASTE

1 SMALL CAN OF MUSHROOMS

BROWN YOUR GROUND BEEF AND CHOPPED ONION, AND DRAIN. ADD THE REMAINING INGDRENTS AND SIMMER TILL THICK. ENJOY!!!!


I wrote you the meatball recipe in Volume 10; I use this same recipe for the meatballs in this spaghetti sauce! ENJOY