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Spaghetti with Gordon's Sauce

Spaghetti with Gordon’s Sauce
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Yield: 6 servings

It's just as easy to make a double batch of this hearty, warming sauce and freeze the excess -- it's like money in the bank for an easy supper on a cold night.


  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef
  • 1/4 cup olive oil
  • 1 onion, diced
  • 3 cloves garlic, pressed
  • 1/4 cup diced green pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 teaspoon baking soda
  • 1 tablespoon honey
  • 1/4 cup red wine or water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound spaghetti
  • grated Parmesan cheese


Brown the meat, breaking it into small pieces while cooking. Drain off the excess fat and set the cooked meat aside. Heat olive oil in a 4-quart pot and saute the onion, garlic, green pepper, basil, oregano, and thyme. When onion is translucent, add the tomatoes and paste. Stir to mix. Sprinkle baking soda over the sauce, then stir in. Add the honey, wine or water, salt, and pepper and mix well. Add the cooked meat and simmer for at least 30 minutes. Meanwhile, cook the spaghetti in a large quantity of boiling, salted water until al dente (8 to 10 minutes). Drain spaghetti and serve immediately with sauce. Pass the Parmesan cheese.
Updated Monday, March 24th, 2003

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