Chris Edwards Recipe

Freda's Spaghetti Sauce

By Chris Edwards Chris_Edwards

Recipe Rating:
Prep Time:
Cook Time:

Chris' Story

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.


1 lb
italian sausage, sweet
1 lb
ground beef
1/2 lb
ground pork sausage
1/4 c
chopped parsley
2 tsp
romano cheese, grated
2 clove
minced garlic or use 1 teaspoon of garlic powder
salt and pepper to taste
1/2 c
bread crumbs, dry
now for the sauce
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!

Directions Step-By-Step

In a large pot, brown the Italian sausage links that have been cut into 1 inch pieces. Remove from heat.
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.
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.
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!

You May Also Like:



Tina Simpson ChefetteTina
Jul 14, 2012
I love.. Love... Love spaghetti! I will try your Nanas recipe. It sounds wonderful! Thanks for sharing.
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.
Jul 14, 2012 - Chris Edwards shared a photo of this recipe. View photo