Time: 2-2 1/2 hrs
- about 4 lbs ground beef
- at least 1 lb spaghetti noodles
- 3 cloves fresh, chopped garlic
- 64oz seasoning blend
- 20oz Rotel
- 29oz canned diced tomatoes
- 90oz tomato sauce, or however much it takes to completely cover the meat
- 12oz tomato paste
- 3 tbsp Worcestershire
- garlic powder (a few tsp, to taste)
- In a large thick-bottomed pot, start browning the ground beef. Break up any big chunks, and add the fresh garlic and season-all.
2. Once the meat is browned, taste for seasoning quality. Add more if needed.
3. Make a well in the center of the pot and add the Rotel. Cook for about 15 mins.
4. Add the seasoning blend and let it cook for about 10 minutes, or until the vegetables are tender.
5. Add the diced tomatoes, and start smothering, which basically means putting the lid on and letting it cook down for a while.
6. If you find there is still too much liquid in the pot after about 30 mins, boil with the lid off until it evaporates.
7. Add the tomato sauce. Make sure the meat is completely covered in sauce (see video for reference)
8. Turn the heat to low and add the Worcestershire sauce.
9. Continue to let it cook for at least 1 hr, making sure it is bubbling the whole time. If it’s not, add a little water.
10. After the sauce cooks for a while, do a last taste test. Add garlic powder, season-all, or seasoning if your choosing.
11. At 45 mins into cooking from Step 9, add the tomato paste. Be sure to stir it in well, and stir very often. The sauce will thicken and stick to the pot if you don’t.
12. Cook for 30 mins after adding tomato paste, then you’re ready to serve.
Garnish with Parmesan cheese if you like.