Spaghetti Sauce with Pepperoni

This is an easy and delicious recipe for homemade spaghetti sauce. The pepperoni provides a lot of taste. This sauce can be served after simmering for about 2 hours. This recipe should provide 4 nice servings, more if made thinner.

Ingredients:

½ package of Hormel Pre-Sliced Pepperoni (I use the turkey version which is a bit better nutritionally)

1 medium onion, sliced or diced

1 lb. ground chuck (this can be eliminated if you prefer pepperoni only)

1 large can tomato puree (28 oz.)

Non-stick cooking spray

Olive oil

Garlic powder

Black pepper

Parsley

Spray a very large, deep skillet (see "Hint" below) with non-stick cooking spray. If you do not have such a skillet just use a comparable saucepan. Place the pepperoni and onion into the skillet. Add just enough olive oil and cook covered, over medium to medium-low heat. Stir occasionally adding small amounts of olive oil only if needed.

Meanwhile, brown the ground beef and drain well. (I generally do this in the microwave).

When the onion and pepperoni are cooked to your liking (I like mine lightly browned), add tomato puree and ½ can of water to the skillet. Season to your taste. Place lid on skillet and cook over low to medium low heat for about 2 hours. Cook longer if you like a richer taste and thicker sauce.

It is important to stir occasionally and add small amounts of water each time. This way, you can control the thickness of the sauce. Also, you will be able to tell which heat setting will work best for you without burning the sauce. Once you have made this sauce the first time, you will know which heat setting is best and how much water to add the next time you make it.

Hint: The frying pan I use is about 4" tall and about 14" in diameter. My experience is that this very wide pan causes quicker evaporation. This works well for me, as my family prefers a thicker, richer sauce.

Serve over your favorite pasta. My family loves this over angel hair pasta.

This recipe can be made ahead and frozen for future easy use.