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Italian Pasta Sauce Back to:  About this Book | Online Features | Orders | Reviews Taken from page 85 of College Cuisine. Click on any underlined term for a definition. This dish takes only a few minutes of working time but hours to cook to perfection so plan accordingly. However, it simmers without any work on your part so it's well worth the wait. When the sauce is ready, then and only then cook the spaghetti. When you have hungry friends coming over, let the delicious aroma of this dish greet them. If you have leftover sauce, you can freeze some, use some for lasagna, as a "Sloppy Joe" for pitas, or simply reheat with some leftover pasta or rice. How much? How long? Prep: 15 minutes. Cooking time: 3 hours Makes 8 servings. What you need 2 tbsp (30 ml) vegetable oil 8 Garlic cloves, minced 1 Large onion, chopped 1 lb. (500 g) ground beef 1 can diced tomatoes (28 oz./796 mL) 1 can each tomato soup, sliced mushrooms (10 oz./284 mL) 1 can tomato paste (5-1/2 oz. or 150 mL) 2 each carrots, celery stalks, sliced 2 tsp (10 ml) each Salt and dried oregano 1/2 tsp (2 ml) black pepper A pinch of chili powder (or add more to taste) Variation Add diced pepperoni to sauce for more flavor. Vegetarian variation Omit ground beef. What to do In large soup pot, heat oil. Add garlic and onion and sauté for 5 minutes over medium high heat. Add meat and stir-fry, breaking meat into pieces, until browned. Add remaining ingredients. Bring to boil, then reduce heat to mimnum, cover and simmer for 3 hours, stirring once in a while. What do you think? Your comments, questions, feedback, recipes are much appreciated. Email us here! Back to recipes page