gradma's spaghetti sauce
(1 RATING)
This is exactly as my grandmother made it every Sunday
No Image
prep time
30 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
Ingredients
- 28 ounces crushed tomato
- 18 ounces tomato paste
- 2 1/2 quarts water
- 1 pound ground beef
- 2 - pork spare ribs or neck bones
- 1 - green bell pepper chopped
- 1 - onion chopped
- 3 - cloves garlic chopped
- 1 teaspoon ground thyme
- 1 tablespoon dried weet basil crushed by hand
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup parmesan cheese
- - salt and pepper
- 2 tablespoons olive oil, extra virgin
How To Make gradma's spaghetti sauce
-
Step 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
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes