Reply to If you make your pasta sauce from scratch, please share your recipe.

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[quote=Anonymous][quote=Anonymous]My MIL grew up in northern Italy. (She married an American soldier and now lives in the states).  She is 88 years old.  [b]Ten years ago I spent a week at her house writing down all her recipes.  Then I went back home, typed up all her recipes and made a family cookbook that year for everyone for Christmas. [i]
Here is her spaghetti sauce recipe:

1 ½ pounds ground chuck
2 small ( six ounce) cans tomato paste 
2 tablespoons olive oil
2 tablespoons butter
1 ½ beef bullion cubes
One onion chopped real fine
2 cloves of garlic, cut up real fine
-- Nona says you can smash the garlic clove with the side of a knife and it will be easier to cut up—

Handful of parsley, maybe 1 ½ tablespoons.  Chopped up fresh parsley if you have it, otherwise the dried stuff works too.

Put the butter and oil in a big pan.  Put the onion in and sauté it.  When the onion is sautéed, then you add the parsley.  Then put in the garlic.  The garlic will cook quick.

After all that is sautéed, use a slatted spoon to remove everything  but the grease.  Set aside the onion and spices in a bowl to use later.

Then you open your package of meat and put it in the pan.  It will take 15 to 20 minutes to cook the meat.  Keep turning it until it’s all completely cooked.  Leave the grease in the pan.  Add the onion and spices from the bowl.

Open your two cans of tomato paste.  Scrape out the cans into the pan.  Wait before you add the water.  Mix in the tomato paste to absorb the juice in the pan and get mixed in with the meat.  Let it cook for five minutes maybe.

Then use the cans and fill up each can 2 ½ times with hot water, and add to the sauce.  Stir together.

Simmer slow for one to 1 ½ hours.  You can add a little more water if you want.

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Here is my recipe for six quarts of spaghetti sauce:

-- My spaghetti sauce recipe started out as Nona’s spaghetti sauce recipe a gazillion years ago.  But over the years I have modified mine here and there, enough so that my spaghetti sauce now tastes different from her spaghetti sauce. –

I always make six quarts of it and freeze it.  I use two or three four-quart cooking pots for this.

5 pounds ground beef
One pound ground sausage 
5 large onions, chopped real fine
1 ½ teaspoons minced garlic, maybe even 2 ½ teaspoons full.  ( I buy those jars of  garlic they sell in the grocery stores)
Five sticks butter
8 or 9 or 10  large (12 ounce) cans  and two small (6 ounce) cans tomato paste 
water

Cook the ground beef and sausage. Drain the grease into an empty coffee canister and discard it.   Remove the meat from the pot, put it in a bowl and set it aside for now.

Cook the onions and garlic with the butter  in two pots. As in, equal amounts of  onion, garlic and butter in each pot.  Once the onions are cooked, start opening your big cans of tomato paste.  Maybe you won’t need all 10 cans.  Scoop three cans each of tomato paste into each pot.  (So, six total so far).  Then refill each can ¾ full of water twice.  Each time you fill it ¾ full, use a spoon to stir the water around in the can so you can get the last of the tomato paste out of the can.  Put the water in with the sauce.  Stir it up good.  Add the meat, equal amounts to each pot.  Stir it up good.  Decide you want more tomato paste in the sauce.  Open two more cans, scrape it into the sauce, do the water thing.  Stir it up.

By now your two pots are getting so full that you realize that once you get the heat going good so the sauce will start to simmer, it is going to splat everywhere and you are going to have to spend two hours afterward cleaning up if you add any more tomato paste.  So, at this point, you can either decide that you have used enough cans of tomato paste,  or you can pull a third pot out of the cupboard and divide everything up all over again so you can add more tomato paste and water.

Then once you have it all figured out, simmer on low for 45 minutes to an hour.  Stir often while it is simmering.

Once it is all done, ladle the sauce into quart sized freezer containers, label and date the containers and put them in the freezer.  One quart of sauce is about the right amount to feed 3 adults.  Well, if they put a lot of sauce on their pasta like most Americans do.

-- I don’t always use ground sausage when I make my spaghetti sauce.  Just sometimes. -- 
[/quote]

That’s incredible! That’s a true gift. [/quote]

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