Wednesday, January 8, 2014

Mom's Spaghetti With Meat Sauce

This is my Mom's spaghetti sauce recipe.  She and my Dad both made it the same way (because she taught him).  The only tweak I have made to the recipe, was adding the red wine,which Mom never did.  But it does give a nice full flavor to the sauce.  Mom made spaghetti for us at least once a week.  I remember she would always tell us, "You know what the trick is to those jarred sauces?  About a teaspoon of sugar, to give it that sweet-savory taste!"  And so she always put a little dash of sugar in her sauce.  Thus me and Dad also picked up the habit. 

Mom's Spaghetti Sauce


1-lb package spaghetti pasta, cooked according to package directions, drained, and tossed with 1 tsp olive oil to prevent sticking.

2 tbsp. olive oil
4 large minced garlic cloves
1 onion, very finely chopped
8 fresh mushrooms, sliced
1 lb ground beef (can also use sausage)
1 tsp. dried basil
1 tsp. dried parsley
½ tsp ground rosemary (or finely crumbled)
1/2 tsp. dried oregano
**  You can also substitute all the dry spices with 1 tablespoon of Italian seasoning
1/2 tsp. ground black pepper
1 tsp. salt
¼ cup red wine (optional)
2 cups chopped fresh heirloom tomatoes  (or 2 cups canned crushed tomatoes)
1/2 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 tsp. granulated sugar

1.        In a large skillet, heat the olive oil over medium heat.  Add the garlic, and cook for 1 minute to sweat flavors, stirring frequently.  

2.       Add onion and mushrooms.  Fry until onions are clear and starting to turn golden.

3.       Add the lb of ground beef (or sausage) and break into small clumps with spatula, blending it with the mushrooms and onions.  Add basil, parsley, pepper, rosemary, oregano, salt and red wine.  Cook until meat is done.

4.       Add fresh tomatoes, tomato paste, tomato sauce and sugar.  Blend well.  Simmer sauce about 45 minutes to 1 hours, adding small amounts of water if necessary.  Serve hot over pasta.

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