This should really be called “Linguine with Meat Sauce” but people associate the red meat marinara sauce as “spaghetti” so there you have it. This is a Christen Original Recipe folks! I don’t need to put a verdict because I’ve been making it for years and I’ve had rave reviews from many friends and family!
Spaghetti with Meat Sauce
1 lb. ground beef
4 small cans Hunts tomato sauce (2 Roasted Garlic, 2 Basil & Oregano)
2 small cans tomato paste
1 pkg. frozen Seasoning Blend (onions, peppers, celery)
1 tbsp. minced garlic
1 small cans mushroom pieces and stems
1 small jar whole button mushrooms (optional)
1 can Rotel original
Seasonings to taste (Salt, Pepper, Tony Chachere’s, garlic powder, onion powder)
2 tablespoons Worcestershire Sauce
1/4 cup wine
1 tbsp McCormick’s Italian Seasonings
1 tsp sugar
1-2 Bay leaves
Brown ground beef, seasoning while browning with salt, pepper, Tony’s, etc.). When browned, add minced garlic and frozen seasoning blend. Cook down until veggies are soft. Add can(s) of mushrooms, including liquid, stir well. Add Rotel and stir well. Add cans of tomato paste and mix evenly. Add the rest of the ingredients (tomato sauce, Worcestershire, beer, Italian seasoning, sugar, and bay leaves) and let cook on medium-low heat 20 minutes. Taste seasonings and adjust as needed. Let simmer about 30 more minutes, though the longer it cooks the better it will be! Stir often to keep from sticking to bottom of pot.
Serve over your favorite kind of pasta (I like linguine).