Spaghetti Sauce

Spaghetti Sauce (Köttfärs Sås)

 

It’s almost Fall and time for comfort food! This is a favorite amongst the whole family. I usually make a big batch like this recipe here, and then freeze in Tupperware. Serve with spaghetti of your choice and a green salad.

Ingredients

  • 6-7 carrots
  • 1 cup mushrooms
  • 2 medium onions
  • 5 minced garlic cloves
  • 1 cup milk
  • 1 cup chicken stock
  • 3 pounds of ground beef
  • 12 ounces tomato paste
  • 1/2 cup cream
  • Salt and pepper
  • 3 cups tomato sauce
  • 1 cup water
  • Oregano, white pepper, and cumin to taste

Instructions

1. Start by peeling and chopping up the carrots, about 1/4 of an inch thick.
Spaghetti Sauce
2. Peel and chop up the onions.
Spaghetti Sauce
3. Slice and chop the mushrooms.
Spaghetti Sauce
4. Add the carrots in a frying pan and cook on medium heat for about 5 minutes. Then add the milk and cream. Bring to a boil and cook for about 7 minutes.
Spaghetti Sauce
5. Add the onions, garlic and mushrooms, salt and pepper. Let it boil until the milk is absorbed into the vegetable mixture. Pour the mixture into a large crock pot.
Spaghetti Sauce
6. Add the meat in the same frying pan, and cook until browned.
Spaghetti Sauce
7. I like to drain the meat after it cooked to get rid of extra grease. A colander works great for that.
Spaghetti Sauce
8. Add the meat to the vegetable mix, along with the tomato sauce (for this recipe I made my own sauce out of tomatoes and basil from my garden). Mix well.

Spaghetti Sauce
9. Let it cook on high for 2 hours, then on low heat for another 2-3 hours. During this time, keep seasoning the sauce with your favorite spices. I always mix it up, all depending on what I have at home.
Spaghetti Sauce
10. And here it is!
Spaghetti Sauce

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