Freda's Spaghetti Sauce

1
Chris Edwards

By
@Chris_Edwards

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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min
Cook:
3 Hr

Ingredients

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  • 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
  • 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!

How to Make Freda's Spaghetti Sauce

Step-by-Step

  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!

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