Recipe of the Week: Spaghetti Sauce


  • 1 lb lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 (1lb) cans of tomatoes, cut up
  • 1 (8oz) can tomato sauce
  • 1 (12oz) can tomato paste
  • 1 cup beef bouillon
  • 2 tbs minced parsley
  • 1 tbs brown sugar
  • 1 tsp dried oregano leaves
  • 1 tsp dired basil leaves
  • 1 tsp salt
  • ¼ tsp pepper


  1. In a large skillet or slow-cooking pot with a browning unit, crumble the meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color, then drain off excess fat.
  2. In a slow-cooking pot, combine browned meat, onions, and garlic with remaining ingredients.
  3. Cover and cook on low for 6 to 8 hours.
  4. Serve over hot spaghetti. The sauce can be made ahead of time and frozen.

Makes 6 to 8 servings.

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