Ingredients for Bumbacco's Spaghetti Sauce
- Plum Tomatoes
- 1 (48 ounce) can tomato juice
- 1 green bell pepper, chopped
- Carrot
- 4 cloves garlic, minced (from garlic-infused oil)
- Olive Oil
- 1 teaspoon dried oregano
- 1/2 cup grated Romano cheese
- 1 large onion, chopped
- Poultry Seasoning
- 1/4 teaspoon parsley flakes
- 1 teaspoon ground sage
- 1/2 teaspoon celery salt
- 2 bay leaves
- 1 pound ground hamburger
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How to Make Bumbacco's Spaghetti Sauce
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion, 1 teaspoon dried oregano, 2 bay leaves, and 4 cloves of minced garlic (from your garlic-infused oil). Cook for 5 minutes, stirring occasionally, until onions are softened.
- Add one (28 ounce) can of diced tomatoes, one (48 ounce) can of tomato juice, and 1 pound of ground hamburger. Bring to a boil, then reduce heat to a low simmer.
- Add 1 green bell pepper (chopped), 1/2 cup grated Romano cheese, 1 teaspoon poultry seasoning, 1 teaspoon ground sage, 1/2 teaspoon celery salt, and 1/4 teaspoon parsley flakes.
- Add 1 large carrot (peeled and roughly chopped – discard before serving). This helps balance the acidity of the tomatoes.
- Let the sauce simmer on very low heat for at least 8 hours, or even all day, stirring occasionally. Skim off any excess oil that rises to the surface.
- Before serving, remove the carrot. Taste and adjust seasoning as needed. Serve over your favorite pasta!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
79g
Fat
71g
Carbs
11g
