Mom's Spaghetti Sauce
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| Recipe Rating: | |
| Categories: | Italian, Other Sauces, Healthy |
| Collections: | 2012 Member's Choice |
| Serves: | 6 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1-1/2 lb | lean ground beef |
| 2 md | onions, finely chopped |
| 1 lg | can of tomato paste |
| 1 lg | can of tomato sauce |
| 1 qt | stewed tomatoes (my mom uses dad's from his garden) |
| 1/2 pkg | regular italian sausage |
| 1/2 pkg | hot italian sausage |
| 2 tsp | garlic powder |
| 1 Tbsp | parsley |
| 1/2 tsp | fennel seed |
| 2 tsp | basil |
| 1 Tbsp | sugar |
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Brandi KirkpatrickWell SeasonedBurley, ID (pop. 10,345)IdGirl25Member Since Oct 2010Brandi's Notes:
This recipe was a staple growing up in a family of eight, six of which were male! To this day it is the most requested and desired meal when the family is all together. My mom has even gotten to the point where she freezes it for when the boys come home on holidays they can take a small tub home. I don't believe there has ever been a time that this was made that mom wasn't always getting after us to stay out of the sauce before dinner!
(See Brandi's Original Version of Recipe)Comments from the Test Kitchen:
Don't be deterred by the inclusion of hot sausage in this yummy recipe... The sauce if every bit an heirloom, accessible to family members of all ages. Yum!
Directions
In a skillet, brown beef and onions.
Broil sausage for 3 minutes on each side. Drain sausage on paper towel, slice.
Combine all ingredients in a large pot/crock-pot and simmer for at least an hour.
Comments
1-12 of 235 comments
Mari Williams
BossQueen
Apr 2, 2012
That's how you can tell a great cook! They never measure its a pinch or a sprinkle of something. My Mom made the best cornbread dressing and we kids did the same thing. Drug out of her what we could and I have made it since she has passed away but its lacking something. Its good but nearly as good as hers. I'm still trying to perfect it though.
Hold on to all those memories and make your together times last..
Thanks again for sharing that special recipe and memories with me.
Hold on to all those memories and make your together times last..
Thanks again for sharing that special recipe and memories with me.
Peggy Hart
pigamagoo
May 29, 2012
I have a recipe very similar to this. I add salt to taste at the end if it needs it. I also remove the Italian sausage from the casings and crumble it into the ground beef. My recipe has 1 tsp Oregano also and no fennel seed. It is a great recipe and thanks for sharing!!!
Colleen Simmons
1Munchkin
May 29, 2012
I am just throwing this out...the Italian wife of my cousin uses like a tsp. of brown sugar instead of regular sugar and said her family said the acid is cut better and flavor more rounded....any of ya'll heard that before? I've been following this for years and amount based on size of sauce/gravy being made....
Brandi Kirkpatrick
IdGirl25
May 29, 2012
I will confess, the fennel is a ME touch to my mother's recipe. I remember when we lived on a farm in the middle of nowhere this tiny pizza shop that had fennel in the sauce. I don't know why, but that flavor has always screamed Italian to me. I recently rediscovered it and snuck it into her sauce one time. We leave the sausage in the casing mainly cause that is what we fish out and get yelled at for eating while it's cooking.
I will have to try the brown sugar thing. We just always have white sugar, cause we don't keep brown around unless major baking is happening.
I am glad everyone is enjoying the recipe. It's a happy one for us!
I will have to try the brown sugar thing. We just always have white sugar, cause we don't keep brown around unless major baking is happening.
I am glad everyone is enjoying the recipe. It's a happy one for us!
Colleen Simmons
1Munchkin
May 29, 2012
and I so can't wait to try the fennel in the sauce...yeah it screams Italian to me 2 ... I understand about the sugar thing...I don't bake but keep the brown sugar for my sauce...its not a breaker thing but takes less ... have some Italian friends that count on carrots [really itty bitty diced] to cut the acid instad of sugar...but I've had to 'eat' tooo many carrots that weren't sweet to go that route........LOL
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