Tuesday, June 7, 2011

The Secret is in the Sauce...

The origin of this spaghetti sauce...My paternal grandmother and grandfather (Rose and Austin) who met during WWII. She was a beautiful Brooklyn Italian girl who was visiting her sister in California and met her handsome soldier who came from the farms of Sweetwater, Tennessee.
My dad has spent years and years perfecting this sauce. My brother Tony and I had a "cooking school" with my dad one Saturday morning over seven years ago to learn to make this sauce. He makes wonderful meatballs, too. But I haven't mastered that one yet. When people are invited to a spaghetti dinner at my parent's house, they know that they have hit the jack pot. My mom and dad even give out sauce as gifts at Christmas.

Just as a warning to you...I never measure with exact measuring devices (except the sugar). My dad taught us to use our hands, so I am giving you approximate amounts.

Makes enough for dinner and several meals after. This freezes well in plastic containers.

You will need the following: (including a big soup/sauce pot!)

1 6 lb. can of crushed tomatoes (We find ours at Sam's Club, but I am sure they will have it at Costco, too.)
3 lbs. of ground beef
2 cans (larger sized, 16 oz.) of tomato paste, use only one if you desire less thickness
3/4 cup of sugar
3 tbs. parsley flakes
5 tbs. garlic powder
4 tbs. oregano
about 3-4 cups water...I use the crushed tomato can as my measuring device, fill it about 1/3
salt and pepper to taste

First brown ground beef with parsley flakes and 3 tbs. of garlic powder. A tip as you brown: We like bigger chucks of meat in our sauce. So divide meat carefully. Drain. (My dad swears that you should brown your meat in the same pot you will cook from because it makes it more flavorful. I use my big frying pan and then the pot. I really can't tell any difference, but don't tell him that!!!)

Add all other ingredients together (including the last 2 tbs. of garlic powder) and stir well before adding meat. Let simmer for about 30 minutes, then place on low for about 2 hours. The sauce gets better as it ages. So the second time you serve, it will be more flavorful.

You can use this of course on any pasta or use it as the sauce for lasagna.

Today's blog is in honor of my dad and in memory of two special grandparents whom I miss very much.

Happy eating!


Kim K. said...

YUM! Thank you for sharing your very very special recipe. I can't wait to attempt it in the future.

Happy Tuesday!

Mahmee said...


KJ@letsgoflyakite said...

Thank you for sharing this very special family recipe and the memory of your dad. I can't wait to make this!