Freda's Spaghetti Sauce

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Prep Time:
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Ingredients

1 lb italian sausage, sweet
1 lb ground beef
1/2 lb ground pork sausage
find more delicious recipes at www.porkbeinspired.com
1/4 c chopped parsley
2 tsp romano cheese, grated
2 clove minced garlic or use 1 teaspoon of garlic powder
1 egg
salt and pepper to taste
1/2 c bread crumbs, dry
now for the sauce
2 medium vidalia onions chopped (or 1 large one)
2 large can(s) of whole tomatoes, crush with your hands or buy the tomatoes already crushed for you (use the 28 ounce cans of tomatoes)
2 large can(s) water (use the tomato cans to measure the water)
1 stalk celery whole
salt and pepper to taste
2 can(s) tomato paste (6 oz cans)
1 pkg regular spaghetti noodles, cooked
lots of romano cheese!

The Cook

Chrissy Edwards Recipe
Well Seasoned
Fort Worth, TX (pop. 741,206)
Chris_Edwards
Member Since Jul 2012
Chrissy's notes for this recipe:
This recipe was passed on to me by my first husband's grandmother in 1978. Her spaghetti sauce and her noodles were something we all looked forward to having whenever she visited. This is a sauce that cooks for at least 3 hours. But it is well worth the wait!
She has passed on now but she made sure we all had this recipe. And we are so thankful we have it!

By Freda Tomlin Usher, better known as "Nana" to us.
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Directions

1
In a large pot, brown the Italian sausage links that have been cut into 1 inch pieces. Remove from heat.
2
Make the meatballs...mix together the ground beef and pork, the chopped parsley, the romano cheese, garlic, egg, salt and pepper and the bread crumbs. Make into small meatballs and brown in pan with a little oil that has been added and heated. They do not have to be completely cooked through, just browned on the outside. Once they are all browned, remove and add 2 chopped sweet onions. Cook the onions for a few minutes.
3
Add the meatballs and the sausages back into the pan with the onions and add the 2 large cans of tomatoes and 2 large cans full of water and the celery stalk. Bring this to a boil and add the 2 cans of tomato paste. Cook over low heat for 3 or 4 hours stirring occasionally so it will not stick. For me it takes about 3 hours to get to the right thickness.
4
Once it is thickened as you like it, remove celery stalk and prepare the spaghetti platter. Put some sauce on the platter and add some romano cheese. Put some noodles on top of the sauce with more sauce on top and more cheese and mix all together. Put the meatballs around the spaghetti Put more sauce on top, more Romano cheese, garnish with a little chopped fresh parsley and enjoy!
Comments

3 comments

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user Chrissy Edwards Chris_Edwards - Jul 14, 2012
I shared a photo of this recipe. View photo
user Emily Fields Johnson auntiem1964 - Jul 14, 2012
Thanks for sharing. Two and a half pounds of meat is a hearty recipe! I love the idea of cooking the celery stalk for flavor and removing it. I don't normally make my own sauce but I MUST try this.
user Tina Simpson ChefetteTina - Jul 14, 2012
I love.. Love... Love spaghetti! I will try your Nanas recipe. It sounds wonderful! Thanks for sharing.

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