Spaghetti Sauce

This is a recipie my mother taught me when I was about 8 years old. All measurements are approximate, since I don't actually measure when I'm cooking. Because of that, it never comes out exactly the same for me, but I'm always told it's good. This recipie makes a large pot of sauce. I learned to cook for a crowd of 6 hungry folk.

  • 2 to 4 T olive oil
  • 6 medium/large onion
  • 4 cloves garlic
  • 6-10 stalks of celery
  • 1 or ˝ green pepper
  • 2 large cans tomato puree OR 1 large can puree and 1 large can tomatoes, chopped and 1 14 oz can tomato paste
  • 1 T Worcester suace (or A-1)
  • 2 T oregano
  • 2 T basil
  • 2 T parsley
  • 1 T fennel seed
  • 1 tsp thyme (optional variation)
  • 1 tsp marjoram (optional variation)
  • salt and pepper to taste
  • crushed red pepper to taste
  • 2 lbs ground beef
  • 1 egg, beaten (optional)
  1. Chop all the vegetables. Heat a large saucepan on meduim high heat, then add the oil.
  2. Add the vegetables.
  3. Sauté until the veggies are browned and soft. Reserve a cup for the meatballs.
  4. Turn the heat to medium low and add the tomatos, puree & paste. Mix well.
  5. Add the spices & Worcester and mix well again.
  6. Turn the heat to low (or put sauce in a crockpot) and simmer all day, stirring occasionally to prevent burning.
  7. Mix ground beef with reserved vegetables and a bit of the spices listed (especially the fennel!). Add egg if necessary to form meatballs. Place the meatballs on a broiler pan and broil, using tongs to turn them, until done through, and all sides are well browned. The meatballs can be added to the sauce to simmer, or made just before serving.


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