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The Godfather's Spaghetti Recipes

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The Godfather's Spaghetti Recipes



2 small tins tomato paste
250ml water,  mixed with the tomato paste
800ml plum tomatoes
800ml tomatoes, diced
800g - 1000g  ground beef
400g hot Italian sausages
400g sweet Italian sausages
2-3 large cooking onions
2 sticks celery
1 large green bell pepper
1 large sweet red pepper (or hot green peppers)
2 small (or 1 large) carrots
2-3 cloves (or garlic powder) garlic
15 medium to large mushrooms
red wine (optional)


2-3 tsp oregano
1 tsp basil
1-2 tsp tarragon
1/2 tsp thyme
1/2 tsp marjoram
1 tsp chili powder
1 tsp (optional) red pepper flakes 
1 tsp (optional) paprika
1 - 1.5 tsp black pepper 
2 -3 medium bay leaves
1 tsp mustard, powdered
1 - 2 tablespoons brown sugar
20ml or to taste Worcestershire sauce
900g Spaghetti noodles
Parmesan or Romano cheese, grated to taste


1. Mix the cans of tomato paste with a can each of water, in a large crock pot or Dutch oven,
    and stir until the water is blended. Add the cans of plum tomatoes and diced tomatoes,
    stirring and blending.

2. Add the herbs, spices, mustard, brown sugar, etc., as indicated above, and stir well, cooking
    slowly over a low heat, and then simmering.

3. In a wok, or electric frying pan, or large skillet, brown the ground beef over a medium heat,
    breaking up the meat as it cooks into small particles. Optionally, you may add black pepper
    and powdered garlic at this stage; and also some Worcestershire sauce (optional). Cover the
    pan and cook slowly; and then remove from heat when browned (when no longer pink).

4. Slice the onions and dice the vegetables listed above; or dice them in a Cuisinart; and then
    add the diced/sliced vegetables to the tomato sauce above; and cook slowly for an hour and
    then let simmer, while doing the following:

5. Drain the cooked ground beef and add it, a portion at a time, to the tomato/vegetables
    mixture, stirring well; and cook slowly, with the pot covered for one or two hours over a very
    low heat -- just simmering (always covered).

6. When you judge the sauce to be about done, stir fry the sausages (in the same pan used for
    the beef). Slice the sausages into small pieces and add to the spaghetti sauce, letting it
    simmer for another half hour. If you find that the pot with the sauce is full, then remove and
    transfer a sufficient quantity into a container, to make enough room for both the sausages and
    the mushrooms.

7. Just before the end, add the mushrooms (optional) and the red wine (or sherry).

8. Cook the pasta according to the directions: boil at high heat for about 8 minutes. Drain and
     rinse with hot water in a colander.

9. Spoon the sauce over the bowls of pasta; sprinkle with Parmesan cheese to taste.

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