On Apr 10, 3:31*am, (Judy Haffner) wrote:
> I always start with Prego chunky spaghetti sauce for the base, and add a
> pkg. of spaghetti seasoning to it, Worcestershire sauce, lots of wine
> (no particular kind, just what I have on hand, but not a sweet wine) a
> tbsp. sugar, grated carrot, diced green pepper and onion, lots of minced
> fresh garlic, sliced fresh mushrooms, fennel seed, basil, bay leaves,
> and some season salt & pepper, but I go light on the salt. I used a lot
> of lean ground beef (browned) rather than make meatballs, and I also add
> a couple kinds of sliced sausage, such as beef Polish sausage. and I
> bring that to a boil to cook out some of the fat; drain. I let the sauce
> simmer a long time, as the longer the better.
>
> I never add any kind of oil, or butter to the sauce, but do toss
> somechopped parsley and butter to the cooked spaghetti (I like the thin
> and I break it in half before cooking).
>
> Judy

Prego is a decent bottled sauce. Sometimes I can get a jar for 99
cents. However, I prefer the 'Classico' brand we get here in Canada.
I don't know if you get it in the US. It is a tad expensive; I've
never seen a special for under $2.50. I like the spicy red pepper
sauce.