This family favorite is a great make-ahead and freeze recipe.
1 tablespoon olive oil
1/2 yellow onion, finely chopped
1 or 2 large garlic cloves, finely chopped
1 pound ground beef
16 ounces tomato sauce
6 ounces tomato paste
28 ounces diced tomatoes
1 cup milk or water
6 bay leaves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vinegar
1 teaspoon dried red pepper flakes
1 teaspoon chili powder
1 teaspoon gound cumin
1 teaspoon dried oregano
3 tablespoons brown sugar
1/2 pound thin spaghetti - cooked
toppings:
warm kidney beans
grated cheddar cheese
chopped raw onions
Saute onions in olive oil. Toward the end, add the garlic. Add ground beef and brown. Drain off any fat.
Add all remaining ingredients, except spaghetti. Cook slowly for 2 hours. Add water, if needed, so that it doesn't get too thick.
Serve over spaghetti. On the side, serve desired toppings.
Serves 6
If you decide you like this recipe as much as I do, you will want to check out how I prepare the spice mixture in advance to speed up the preparation time.
If you decide you like this recipe as much as I do, you will want to check out how I prepare the spice mixture in advance to speed up the preparation time.
