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Spaghetti Sauce Creole-Style
Variable Tomato Sauce for Meats
1/2 cup bacon drippings
1 large yellow onion, undressed, and diced
2 cloves of garlic, stripped and diced
2 Tbls. sweet Basil, ground
1 Tbls. Oregano
2 Tbls. Chili Powder
1 303-can of Crushed Tomatoes
1 Tbls. Cavenders' Greek Seasoning
5 Chicken Bullion cubes
1 small can mushrooms
1/2 small green bell pepper, bathed and chopped
1/2 cup of good Chardonnay(i.e..Kentwood Jackson)
salt and pepper to taste


From the Kitchens of the Belile Estate
Firefly's Red Sauce for Spaghetti

What you do!
Place them bacon drippin's in a deep pot, preferably a cast iron Dutch
oven, sauté them onions n' garlic until soft and tender. Add them sweet peppers, soften, and stir. Add them Crushed tomatoes, them spices, them bouillon cubes, and stir reduce heat at boil, add enough water to thin for cooking, then add them mushrooms. When the sauce is done, add whatever you like and cook long enough to get them flavors mingling, then cool in them refrigerator until tomorrow. That's when it be good Sash! Now, reheat slowly n' place over them Spaghetti, or try over Cooked Potato's, is goooooood! Now you can pass a good time, for sure.

Ah! a true lover of great food, I have a self taught recipe for a variety of
Spaghetti Sauces, I will share, add what you may this sauce is as delicious
with Ground Meat in it or chicken breasts or sausage, what ever just adjust
for the type of sauce that you want. Even is good without Meat. Ready,shah!
Bon Appetite

Preparation Time: 1hr Serves: 4-6
Recipe Origin: United States
Submitted by:
United States
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