Steven Corirossi's Secret Spaghetti Sauce
1 can (29 ounces) Contadina tomato puree
1 can (15 ounces) Contadina tomato sauce
3 cans (6 ounces each) Contadina tomato paste
1.25 pounds ground sirloin
1 tablespoon salt
2 teaspoons pepper
1 teaspoon garlic powder
1 1/2 teaspoons oregano
2 teaspoons basil
1 tablespoon onion powder
2 tablespoons parsley
3 tablespoons grated Parmesan/Romano
1 can (15 ounces) Contadina tomato sauce
3 cans (6 ounces each) Contadina tomato paste
1.25 pounds ground sirloin
1 tablespoon salt
2 teaspoons pepper
1 teaspoon garlic powder
1 1/2 teaspoons oregano
2 teaspoons basil
1 tablespoon onion powder
2 tablespoons parsley
3 tablespoons grated Parmesan/Romano
Combine all above ingredients in large saucepan (except ground sirloin), adding nine cans of water using the 6-ounce tomato paste cans. Stir and blend, then heat on medium-low to a gentle simmer.
Brown ground sirloin in separate pan, drain and add to sauce. Lower heat and simmer sauce for four hours, uncovered.
This sauce is great over your favorite pasta, ravioli, tortellini and manicotti, as well as chicken/veal parmigiana and eggplant parmigiana.
