Spagheti Meat Sauce (brown gravy)

3/4 lb ground beef (or turkey, lamd, or veal. Meat should be ground though. It works better.)

1 medium large oinion, chopped fine

4-5 cloves garlic, chopped fine

1/4 cup chopped parsley

1 teaspoon italian seasoning

1 small can mushrooms (chopped)(optional)

1 14 1/2 ounce can italian stewed tomatoes, chopped in blender with juices

1 cup red wine

2 cups beef broth or consume (or chicken or vegetable)

salt and pepper to taste

1 teaspoon worchestireshire sauce

In hot heavy skillet, brown meat until thoroughly browned and crumbly. Remove meat from skillet. In same skillet add approxiamtely 2-3 tablespoons butter and add onion, garlic, parsley, and italian seasoning. Keep frying until all is well browned. Add meat baack to skillet and add chopped mushrooms is using.. Add the red wine and mix thoroughly (you can use moire wine if desired). Simmer 1-2 minutes. Add chopped tomatoes and tomato sauce. Continue to saute a few minutes then add broth and simmer for approximatley 2 hours. If it gets too thick, then add more broth to achieve desired consistency. Towards the end of of the two hours, add 1/4 teaspoon nutmeg. While cooking, salt and pepper to taste (although you may not need any salt).

The sauce should be brown in color if you were patient in the beginning with the browning.

Any type of ground meat or italian sausage may be used and the spices will vary just a bit to your taste. My whole family loves it just like this.

Dry mushrooms may be used, prepared (To prepare, soak mushrooms in cold water and then boil in pot until softened. Chop and add into recipe).

This page, and all contents, (c)the godson, 1997 C.S., CO