"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lorraine's Famous Spaghetti Sauce Recipe

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This recipe for Lorraine's Famous Spaghetti Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Watson
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Small or Med Package of Chuck Roast
Mild Sausage - about 6 links
Pork (pack may say "for sauce") or Country Syle Ribs
2 or 3 Pig Knuckles (optional)
large onion
Garlic (amt. depends on your own liking)
Salt
Parsely
Sugar
Baking Soda
Grated Cheese

Directions:
Directions:
Sautee chuck roast that as cut into squares, mild sausage(about 6 links), 3-4 pieces of pork (the kind that says "for sauce" or country style ribs,
1 pig knuckle optional. Brown all meats with onions and garlic in oil. Remove meats. Open all sauces and add 1 can water (per can used) into a large pot. Start cooking over medium to high heat. Add salt and parsley and a few teaspoons of sugar. After sauce comes to a boil, add 1 teaspoon of baking soda to sauce and lower temp to low. Add the meat back in with all the juices from the bowl and simmer. Add meatballs after 1 hour and continue to cook until taste is right, about 1 and 1/2 more hours. Add 1 tablespoon basil to pot. Add a few large shakes of grated cheese and taste sauce to see if anything is missing. A good sauce comes together by practice and taste.

Number Of Servings:
Number Of Servings:
3 batches
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
A no.10 can of puree is easier to use than opening the small cans. This was originally grandma Accorso 's recipe. Eat on Thursday's and Sunday's to keep the tradition.

 

 

 

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