Spaghetti Sauce #2...Source: Jim Mixson



1 1/2 # hamburger cooked to crumbly in olive oil

1 large (1 C) onion chopped & sauteed in butter

48 oz tomatoes (stewed or diced)

15 oz tomato sauce

6 oz tomato paste

1/2 C white or light wine

1/2 C chopped bell pepper (sautee with onions)

1/2 t dill weed

4 small bay leaves

1 T JGM mix...This is my concoction; see Recipe

3 T Italian seasoning

1 T granulated garlic

1 T MSG

2 T brown sugar

1/2 C water +/- as needed



In a large pot, sautee onions and pepper until tender.  Add remaining ingredients

(except hamburger).  Simmer over low heat while working.

Cook hamburger to crumbly and add to above mixture.  Note:  If the hamburger is

less than 85% lean, drain/discard fat before adding. Bring to slow boil and

cut to a simmer.  Add water as desired for consistency.  Simmer for about

an hour and let sit.  Bring to low boil while stirring before serving over

cooked spaghetti noodles or egg noodles.