Spaghetti Sauce, its about as basic as milk in my household and I would confidently say in most American homes.
I grew up coming home from school with two huge pots of sauce that had been cooking since the early morning on the stove. My mother would make my Grandmas Spaghetti sauce recipe that came from a few generations on my fathers Italian side.
My great grandpa from Sicily is the one who taught and gave my grandma the recipe. His recipe called for several types of meats that required to be cooked all day!
There was nothing like coming home from school, getting out a slice of white bread and dipping it into the bubbling sauce! SOO good!
Years later, my Aunt has adjusted the recipe to not only be more convenient to make but taste just as good if not better (I think better)
Every time I make this sauce I gift as much to neighbors as I can. It makes so much and is so delicious to eat fresh. I can barely bring myself to eat canned sauce anymore. Another great benefit is this stuff freezes well! So you can make it, jar it, freeze it, gift it, do whatever you want! Its affordable and so easy to make!!
Specific Notes to make, this recipe was taught to me with NO measurements. I have through trial and error figured out approximate measurements of the spices. This is all relative as well as to how you like it. Some people love basil, and some don’t. Others like to have real onions in their sauce (I personally think its an abomination) My aunt has made this so much she uses her hands to measure out the spices. I do as well, but have figured out the hand to TBSP ratio!
You can add more or less of whatever you’d like with the spices. This is not an exact science for the recipe. That’s why its important to always taste it!
3 28oz cans of Tomato Puree ( I love the Cento brand and found it the most rich tasting)
3 28oz cans of Crushed Tomatoes ( my best sauce was made with SAN MARZANO tomatoes from Cento, I will buy the peeled tomatoes and then crush them myself when Im feeling fancy) (The taste is A++)
2-4lbs of ground Italian Sausage ** I use 2lbs of SWEET Italian, and 1-2lbs of mild/medium sausage- This ratio allows for sweet and mild spices.
SPICES NEEDED: ALL DRIED
1-2 tbsp Dried Basil *Pour the spice in your hand and grind your hands together to ground the spice up even more to make it fine
1 TSP Onion Powder
1 TBSP Garlic Powder (not salt)
1 TSP Parsley
1 TSP Ground Oregano
1 TBSP Dried Oregano
1/2 TSP Crushed Red Pepper
1/2 TSP Greek Seasoning
Salt & Pepper to taste. I do about 1/4 tsp each
1 TBSP White Sugar
3 Bay Leaves
1/4 Red Wine
Cook the sausage until browned and fully cooked. I strain the grease and set aside. ( I cook the meat in 1-2lb increments.
Open all the cans( I didn’t have an electric can opener until a month ago and this was the HARDEST part for me)
Place the meat, sauce in a LARGE pot. Then add spices. Before you add the red wine, TASTE the sauce. Close your eyes and think about what it tastes like. Too sweet? Add more garlic or onion, can’t taste the basil, add more. Needs salt, add it! Also note that the sweet flavors from the meat and the red wine really simmer and come out in a few hours, so don’t go crazy!
Cook on LOW for about 3hours or more. Stir often, use a lid if it starts to bubble. But the key is to have it cook on the lowest possible setting for a few hours.
My favorite thing to eat with spaghetti is garlic bread! These little guys are buttery, salty, cheesy, and perfect for any Italian dish.
French Bread Baguette
Cut into 1/4 inch slices
1/2 cup softened butter
3 tsp garlic salt
1-2 tsp REAL grated parmesan
Mix the butter, salt and cheese together to make a yummy paste.
Coat each piece of bread generously!!
Broil on high for about 2 mins. WATCH Closely. My oven takes 2-3 mins, my moms oven takes 4 mins.. just cook until golden and crispy. NOT brown!
ENJOY before your hubby and kids gobble them up!