Spaghetti Sauce
Spaghetti Sauce
Anna Nanni was a warm and loving Grandmother
and a second mother to me.
Waste not, want not was her
motto. Measuring by a pinch or the cup
of your hand was her style and a challenge for me. Pasta, meatballs and sauce, soup, bread and cookies
were all made from scratch. The aroma of
this sauce sweeps me back to the coziness of her kitchen.
32 oz Tomatoes – Fresh from your
garden – peeled and pureed or canned tomatoes.
4 small cans tomato paste
1 medium sweet onion or white
pearl onions
3 large garlic cloves, sliced or minced
1 Tablespoon oregano
4 Large Basil leaves, chopped
1/3 Cup olive oil
Optional:
Mushrooms – small white, sliced
6 Sausage links
2lbs Ground Beef
Measure and prepare all ingredients. Prepare ground beef by sautéing in a separate
pan until beef has browned. Drain the
fat and set meat aside. Bake sausage in
a 325 degree oven for 20 minutes and set aside.
In a large saucepan, coat the
bottom with olive oil. On medium-high
heat, sauté mushrooms until soft. Remove
mushrooms and set aside to be added back in later.
Sauté the onions until they are
translucent. Add garlic and sauté until
golden. Add the drained beef and basil
while stirring over medium high heat.
Add tomatoes and 32oz of
water. Adjust the stove to medium
heat. Add the 4 cans of paste and 2 cans
of water. Stir to mix well. Add back the mushrooms, meat and oregano. Cover with a vented lid and simmer 3 hours,
stirring occasionally.
Andrea,
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