Spaghetti Sauce
This recipe is adapted from Jeanne Pirrone's genuine Italian lasagna sauce.
In a large stock pot, brown 2 pounds of ground beef (or ground turkey) with one large onion, finely chopped, and two or more cloves garlic, finely chopped. Italian sausage, sliced into small pieces, can also be added and browned with the mixture.
Drain grease.
Add:
1 large can of tomato sauce or tomato juice
2 small cans of tomato paste
1 can of water for each of the above, stir well.
Add:
1 tsp. marjoram
1 tsp. sweet basil
1 tsp. oregano
(1 tablespoon Italian seasoning may be substituted for the above herbs.)
Crush the dried herbs between your fingers while adding to the sauce. Stir well.
Add:
3 tablespoons chopped fresh parsley or 1 1/2 tablespoons of dried
chopped parsley
1 large or two small bay leaves
1 green or red bell pepper, very thinly sliced
1/2 tsp. salt, 1/2 tsp. pepper
Pinch of baking soda (will foam up as it reacts to the acid in the tomato sauce.)
Throw in a splash of red wine if you feel like it.
Stir well, simmer for a few hours with the lid on.