Homemade Spaghetti Sauce that doubles as Goulash

This is one of those recipes that starts out so basic that it can be turned into any number of dishes.  Originally, a few years ago, I used it to make a spaghetti sauce.  The leftovers in the refrigerator the next day had thickened up and it was wonderful served over pasta but by adding more tomato juice to it, turned into a great stew.  More recently, made a little thicker, was a great imitation 'goulash' during one of our lower carb detox phases.  So many choices! 

Spaghetti Sauce

4 bacon strips, cooked and crumbled
4 lbs. ground beef and/or ground pork or brat patties (Mixture of 2 or 3 is best) - Cooked and drained
2 onions, chopped
1 green pepper, chopped  (or use a mixture of green, yellow, orange... use what you have)
8 oz. sliced mushrooms
2 T minced or chopped fresh garlic (about 8 cloves)
1/4 c olive oil
1/4 c flour (leave this out if you are low carbing)
3 - 28 oz. cans diced tomatoes
12 oz. tomato paste (2 - 6 oz.) - or use tomato juice and don't use the water called for next
1 c water
1/2 c white vinegar
3 T sugar (obviously use a substitute if you are low carbing)
1 1/2 T worcestershire sauce

Saute onions, peppers, mushrooms and garlic in the olive oil.  Stir in the flour and cook for a minute or two to blend and thicken.  Stir in the tomatoes, paste, water, vinegar, sugar and Worcestershire sauce.  Add the ground meat(s) and the bacon.  Bring to a quick boil and reduce heat to simmer.  Simmer about 2 hours uncovered.  Serve over pasta or enjoy as a soup or stew.

Print Friendly and PDF