Spaghetti Sauce

from my Italian grandmother

Photo by Claude S.

PREP TIME

60

minutes

TOTAL TIME

240

minutes

SERVINGS

3

qts

PREP TIME

60

minutes

TOTAL TIME

240

minutes

SERVINGS

3

servings

Ingredients

  • 2

    tablespoons of olive oil

  • 1

    lb sausage (Jimmy Dean or Johnsville)

  • 1

    lb ground round (beef)

  • 1

    lb ground veal

  • 3

    med. onions chopped very fine

  • 2-3

    garlic cloves chopped fine

  • 4

    cans 6 oz tomato paste

  • 2

    can 8 oz tomato sauce

  • 6 to 8

    cans of water (8 oz size)

  • Sprinkle of spices

  • basil

  • thyme

  • parsley flakes

  • garlic salt

  • Italian seasoning

  • seasoned salt

  • oregano

  • sage

  • fennel

  • cloves - ground

  • pepper

  • a touch of sugar if to tomatoery - optional

Directions

Brown the ground beef, veal and sausage in a frying pan. Drain the fat, cool, then cut up in small fine chunks (pulse in food processor. Set aside. Start with a 6 qt pot. Chop onions and garlic cloves very fine. Put in pot over medium high heat add olive oil and salt, and brown onions and garlic until tender (about 5 minutes). Next add the following to the pot. - browned beef - browned sausage - brown veal - tomato paste - tomato sauce - 6 to 8 cans of water (8 oz size) - all the spices (not the sugar) Bring to a boil, reduce heat (TO LOWEST) and simmer several hours on low heat. After an hour taste sauce, if to tomatoery add a little sugar. A small amount at a time to lessen acid taste. Should be ready after 2-3 hours but longer makes it better.

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