Flashback Friday ~ Spaghetti Sauce

There's nothing more comforting on a cold winter night then to come home to a fresh hot bowl of cooked spagetti sauce dished over capelline noodles.  I live opposite a green house and  I am so fortunate that my neighbor lady supplies me with many fresh tomatoes all summer and I just throw them in a bag to freeze and make spaghetti sauce in the winter when I have more time. 

For this weeks flashback Friday I paired it together with Capelline noodles (angel hair) and also added Char's fresh roasted beans.  

Ingredients

• 1 lb. ground beef
• 1 medium onion
• 1 cup chopped celery
• 1/2 green pepper, chopped
• 1 quart canned tomatoes undrained. ( I use fresh tomatoes, skin them, chop them and they are the best.)
• 1/2 tsp. oregano
• 1/2 cup ketchup
• 1 tsp. prepared mustard
• 2 tsp. paprika
• 2 Tbsp. sugar
• 11/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp Worchestershire Sauce
• 1/4 - 1/2 Cup grated fresh Parmesan cheese.

1. Brown ground beef, seasoning slightly with salt and pepper. Drain.
2. Place all ingredients except cheese in large sauce pan and bring to a boil.
3. Turn heat to medium and cook until sauce is thick - about 11/2 hours - 2 hours.
4. Serve over spaghetti.
5. Add freshly grated Parmesan cheese

This sauce freezes well. I often double it and freeze half.

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