September 08, 2013

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.

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