Sunday, September 13, 2009

Tangy Spaghetti Sauce

This recipe has been passed down throughout my husband's side of the family and it's the one thing that I can bank on that he'll always ask to have for supper each week. You can also double this batch and freeze half of it. Then when you want to make it again all you have to do is thaw out the sauce, add some fried up hamburger (beef mince) and pasta.

Serves 4-5

2 Tbsp chopped onion
2 Tbsp packed brown sugar
2 Tbsp white vinegar
2 cups ketchup
2 tsp thyme
1-2 tsp chili powder (depends on how spicy you want it)
1 tsp garlic powder
2 Tbsp Worchestershire sauce
1 tsp celery seed
3/4 - 1 cup beef broth
1 lb (500g) ground beef/beef mince

In 2 quart sauce pan, add onion, vinegar and brown sugar. Cook until onions are soft and sugar is dissolved. Next add ketchup, thyme, chili powder, garlic powder, Worchestershire, and celery seed. Heat to a bubble and then turn down heat to low. Add in beef broth until you get a nice consistency (not to watery). Next fry up ground beef, drain off grease and add to sauce and cook for another 5 minutes or so. Pour over spaghetti noodles.

***Instead of just frying up the ground beef, shape it into little meatballs for spaghetti and meatballs.

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