From the kitchen of Mary Marjorie Winslow Lewis Steele Rumsey
This is one of my mom’s go-to recipes. She used the same recipe for both her goulash and spaghetti. This recipe seems like it’s a little on the bland side. Not surprising since she was dealing with a picky eater, namely me. We all have fond memories of sharing this with a loaf of garlic bread and a salad with her “homemade” ranch dressing. It’s simple and yummy.
- 2 pounds ground beef (or chicken or turkey)
- 1 teaspoon dried oregano (I use an Italian seasoning blend)
- 1 teaspoon garlic salt (or granulated garlic, if you are watching salt intake)
- 1 medium onion, diced
- 1/4 green pepper, diced (I use a whole pepper)
- 2 celery stalks, diced (or more if you like more veggies)
- 1 teaspoon Worcestershire sauce (up to a tablespoon)
- 1 small can of mushrooms (stems and pieces is fine)
- 3 cans tomato sauce (I swap some for diced or crushed, whatever I have on hand)
- 1 can tomato paste
- Salt, pepper, seasoning salt to taste
There were no directions included with the recipe. I season and brown the ground beef with the onion, pepper and celery. Throw the rest of the ingredients in the pot, let it simmer for an hour or so. Re-season, add additional liquid as needed. I use red wine sometimes. Beef broth is another option.
This makes enough for at least a pound of pasta, Mom used elbow. But its probably because there wasn’t a lot of choices back in the day.