Gradma's Spaghetti Sauce Recipe

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Gradma's Spaghetti Sauce

Phil Galanti


This is exactly as my grandmother made it every Sunday

★★★★★ 1 vote
30 Min
3 Hr 30 Min
Stove Top


28 oz
crushed tomato
18 oz
tomato paste
2 1/2 qt
1 lb
ground beef
pork spare ribs or neck bones
green bell pepper chopped
onion chopped
cloves garlic chopped
1 tsp
ground thyme
1 Tbsp
dried weet basil crushed by hand
2 Tbsp
olive oil
1/2 tsp
crushed red pepper flakes
1/4 c
parmesan cheese
salt and pepper
2 Tbsp
olive oil, extra virgin


1Heat a 5/12 quart or larger dutch oven over medium high heat add 2 table spoons of oil to the pan and then add ground beef. Brown ground beef. Drain fat and return to the pan. Add onions, peppers and garlic and cook for 2-3 minutes. Add all the tomatoes and pork
2Fill the 28 ounce can with water and add, then fill each of the tomato paste cans 3 times(54 oz) and add to the pan.
3Add the thyme, sweet basil, black pepper, 1/2 teaspoon of salt and 1/2 teaspoon of crushed red pepper. Bring to a boil reduce heat to low and simmer for 3 hours.
4Turn heat off and add the cheese and 2 tablespoons of extra virgin olive oil stir to combine. If you have fresh sweet basil tear 5-6 leaves and add to sauce, stir to combine. Remove the pork neck bones and remove the meat. Discard bones and return meat to sauce. Check for salt and pepper.

This sauce is actually better cooked the day before serving and it freezes well to.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy