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Spaghetti Sauce
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I made this recipe up using a simple recipe as a base and then modifying it. It came out very well - I served it with al dente elbow macaroni because I was out of spaghetti but I think it makes more sense with spaghetti.

Serves: 4-6

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Sephardic Meat Sauce or Mix

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3 tbl. olive oil
2 onions, coarsely chopped
1 red bell pepper, chopped
1-1/2 ground beef (can use 1 lb)
3 cloves garlic, minced
1/2 cup warm water
1 can (28 oz.) crushed tomatoes
1 can (28 oz. diced tomatoes, drained
2 tbl. tomato paste
1/4 tsp. crushed red pepper
1 tsp. cumin
1 tsp. Italian seasoning
1 bay leaf
Salt and pepper, to taste


  1. In a large skillet, heat 2 tablespoons olive oil over medium heat and saute onions until soft, about 5 minutes.
  2. Add pepper, garlic, and ground beef and stir until beef is browned.
  3. Add warm water and raise temperature to high. Cook uncovered until water evaporates.
  4. Add crushed and diced tomatoes, tomato paste and seasonings. Add bay leaf and lower heat to medium.
  5. Cook uncovered (or keep the lid half on to allow sauce to thicken without splattering) for 1 hour.
  6. Add salt and pepper and serve.

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