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Spaghetti Sauce
1 pound ground beef
1/2 pound fresh mushrooms, chopped
1 large onion, chopped
2 cloves garlic, minced
4 medium tomatoes, chopped
2 6-ounce cans tomato paste
1 cup water
2 tablespoons soy sauce
3 bay leaves
2 teaspoons dried basil
2 teaspoons oregano
2 teaspoons parsley flakes
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Dash pepper
Hot cooked spaghetti
In a large skillet, cook beef, mushrooms, onion and garlic over
medium heat until meat is no longer pink; drain. Add the tomatoes,
tomato paste, water, soy sauce and seasonings. Cover and simmer for
20 minutes or until heated through. Discard bay leaves. Serve over
spaghetti.
Yield: 7 Cups
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Spaghetti 31