Mamma Jamma of Spahetti Sauces

Mamma Jamma Of Spahetti Sauces Recipe

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Lorelei Jackson


This will feed a small army, but if you have any, leftovers, it freezes pretty good.

This is a hearty old recipe that my husbands mother taught me a long time ago. She came to America from Italy when she was a girl. They ate hearty where she was from. Hope I remembered everything right, but I have made this many times and it is awesome tasting.


★★★★★ 1 vote

An Army
1 Hr
6 Hr


  • 3
    chicken breasts
  • 5
    pork chops, bone in.
  • 1 to 2 lb
    mild/or hot italian sausages
  • 1 lb
  • 1 to 2
    bell peppers, chopped, depending on your tastes
  • 1
    large onion chopped
  • 1 lb
  • 5 to 6 clove
    garlic, diced
  • 1
    handfull of fresh basil coarsely chopped
  • ·
    handful of fresh oreganeo
  • 2
    bay leaves
  • ·
    salt peppper, to taste
  • 3
    large cans of tomato puree
  • 2
    cans of tomato paste
  • 10
    about 10 fresh tomatoes
  • 1/2 lb
    fresh mushrooms
  • ·
    olive oil, extra virgin
  • ·
  • ·
    any good quality red wine

How to Make Mamma Jamma of Spahetti Sauces


  1. In a large frying pan cook the bacon and brown the chicken the pork chops and the sausages in the bacon grease.

    Take out and set aside.
  2. If you want meatballs, be my guest go ahead and mix them up as you usually do, I just take all the hamburger - salt and pepper it and fry it up in the bacon grease with chopped onion. bell pepper and garlic. At the last minute I add the chopped basil, the oregano and the bay leafs, cook until wilted.
  3. Now you are ready to start the sauce. Drizzle olive oil in stock pot enough to cover slightly bottom of pot. Take everything you fried up and browned up (including a bit of the bacon grease) and place it all in the stock pot. Pour two large cans of tomato puree in stock pot, chop up the tomatoes and pour those in too. Take your 3 cans of tomato paste and mix those in with required water. If you think you don't have enough sauce add another can of puree. Salt and pepper to taste. I add sliced mushrooms to mine as they are my favorite. Add a cup of wine to the sauce, stir in well.
  4. Adding sliced potato's to sauce will soak up excess salt if you over do it, it will also soak up excess grease.
  5. Simmer the spaghetti sauce on low for - oh all (keep checking your sauce stirring occasionally and to make sure it has enough water, you might want to add some it it looks too thick)

    This is the time to do your taste testing to adjust the spices if needed...adjust to TASTE to your preferences.
  6. Heat up another pot filled with water and add your spaghetti noodles with a little salt, cook till done. You are ready to eat! Don't forget the garlic bread!

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