Spaghetti

1. 1

   In a skillet, brown beef and sausage (squeezed out of it's casing).

2. 2

   Drain fat.

3. 3

   Add tomato paste, and fill the can with water 5 times, adding to paste.

4. 4

   Add tomato sauce, Italian seasoning, salt, and a pinch of sugar.

5. 5

   Drop in the baby carrots (these are only added to absorb the acidic flavor of the sauce and mellow it out).

6. 6

   Sauce will be watery at first, and will thicken over time.

7. 7

   It can be cooked fast over high heat, or slow simmered over low heat for several hours.

8. 8

   Before serving, remove the baby carrots.

9. 9

   Cook spaghetti noodles to package directions and drain.

10. 10

    Serve spaghetti sauce over bed of noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.