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GREAT GRANDMA CASTELLANO'S SPAGHETTI
SAUCE
 
1 lb. ground beef
1/2 of a diced green bell pepper
1/2 of a diced yellow onion
1 tablespoon chopped fresh garlic
2 tablespoons olive oil
1 teaspoon honey
1 tablespoon Italian seasoning
1/4 cup brown sugar
6 oz. can Contadina tomato paste
2 cans of 15 oz. Contadina tomato sauce
1 cup diced mushrooms
6 oz. water

Brown ground beef in large sauce pan and strain. Mix ground beef and all the ingredients except the tomato paste, tomato sauce and water back into large sauce pan. Cook on stove with medium heat for about 7 to 10 minutes, until chopped onions have a clear color.

Add tomato paste and tomato sauce with 6 oz. of water. Stir on high heat until sauce boils. Turn heat down to a very low simmer and cover. Simmer for 1 hour.

Serve with any kind of pasta. Makes enough sauce for 2 lb. Of pasta. Pour half of the sauce in the cooked pasta. Use other half to put on top of each serving of pasta.

Cooks Note: Add a pinch of hot red pepper flakes, if desired. A little red wine, red wine vinegar, or balsamic vinegar can add a hint of tartness and an extra layer of flavor. Season to taste with salt and pepper; serve pasta with freshly grated Parmesan or Romano cheese.

Subbmitted by: Mike Bunker
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