DiGrassie's Spaghetti Sauce

This is the real thing, DiGrassie's original recipe-a variation of what is served at the restaurant. Mrs. Rowe's Restaurant Cookbook. A lifetime of recipes from the Shenadoah Valley. This will quickly become your favorite meat sauce!

DiGrassie's Spaghetti Sauce

Photo by kaye M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    quarts


Ingredients

  • ½

    Cup Olive Oil

  • 1

    small onion, minced

  • 1

    pound ground chuck

  • 2

    cloves garlic, minced

  • 8

    oz sliced mushrooms, undrained

  • ¼

    cup finely chopped parsley

  • 1

    8oz can tomato sauce

  • 1

    14.5 lb can diced tomatoes (Everyone is running over with tomatoes right now so I am using fresh)

  • 1

    6 oz can tomato paste

  • 1

    tsp salt

  • ground pepper

  • ¼

    tsp sugar

  • 1

    tsp dried basil

  • 1

    cup red wine

Directions

Heat oil over med-high heat in a large heavy pot. Add the onion and cook, stirring frequently, for about 5 minutes until soft. Add the ground chuck and cook, stirring often for about 10 minutes until the meat is crumbled and browned. Stir in garlice, mushrooms, parsley, tomato sauce, diced tomatoes, tomato paste, salt, pepper, sugar, and basil. Decrease th heat to med-low, cover and simmer for 1 hour. Stir in the wine, replace cover and simmer for 1 more hour. Serve at once or cool and cover. Refrigerate for up to one week or freeze up to one year. Freezes well.


Nutrition

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