This recipe originally was handed down to Marie Greunke from Mary Richards. I love how they call this gravy instead of spaghetti sauce. The original recipe included a lot of oil and several spices have been added. The gravy is actually much thinner than a traditional sauce and is best eaten with a spoon. Raviolis and smaller pasta are best. Ingredients- 1 oz. Dried mushrooms
- 3/4 Lb Ground hamburger
- 1 Med. onion, chopped
- 2 - 8 oz. cans tomato sauce
- 1 - 15 oz can of peeled, whole tomatoes
- 1/2 - 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Italian seasoning
- 2 Tbs Fresh parsley
- 1 Tbs olive oil
- several dashes of Worsteshire sauce
- several dashes of garlic powder
- several dashes of onion powder
Directions- Boil mushrooms and 2 cups of water for 3 minutes in a small pot. After that reduce to a simmer. Save water for use in gravy.
- Add oil to large pot. Brown hamburger, add onion when half way into the browning.
- Add parsley when browned, cook five minutes over low heat.
- Add rest of seasonings and cook for one more minute.
- Strain water from mushrooms and save, add a little to the pot if meat is sticking.
- Chop mushrooms into small pieces and add to hamburger.
- Add mushroom liquor to pot.
- Smoosh tomatoes with hands until there are no large pieces left. Add tomatoes with juice to the pot.
- Add tomato sauce and 4 cans of water.
- Gently boil 20 minutes without a lid, stirring occasionally.
- Put lid on pot, lower heat and simmer for 2 hours. Stir occasionally.
By Tammy Greunke |