Momma's Spaghetti Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 TBSP of olive oil
1 large white onion, chopped
3 cloves garlic
1.5 - 2 lbs lean ground beef
2 cans tomato paste (small cans)
1 lg can chopped tomatoes
1 lg can crushed tomatoes or puree’
2 8 oz. small cans or 1 large tomato sauce
1-1/2 teas oregano
1-1/2 teas basil
1/3 c. good quality grated parmesan
1 teas black pepper
Bay leaf (2 or 3, makes a difference but optional)
2 teas salt, or to taste
¼ teas crushed fennel seeds (makes a big difference, but optional)
1/3. c. red wine
1 pat of real butter (my Italian friend said this is traditional)
Red pepper flakes to taste
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Directions: |
Directions:Saute' the onions in oil. Add the crushed garlic once onion are translucent. Add the ground beef (frozen is fine, just crumble and scrape as it cooks but thawed beef works well). Saute’ until cooked thoroughly and well crumbled. Drain any extra grease off, then add the paste first. Stir well, then add the other tomato sauces and spices. Add the crushed fennel seeds, wine, and bay leaves to sauce.
Bring to good medium boil, then lower heat. Simmer on low for 1 hour (the longer the better) then finish with pat of butter and parmesan at the end.
Note: I cook this sauce for 3-4 hours on low as it cooks all the water out from the tomatoes and thickens and darkens the sauce to make it richer. This is very easy when prepared in an InstantPot also, but best just cooked low and slow on stovetop. |
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Personal
Notes: |
Personal
Notes: Dawn’s twist on Donna’s basic yet wonderful sauce –
with a fennel sprinkle since we know that’s Campisi’s secret spice!
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