"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

MAMA ROZIE'S SPAGHETTI SAUCE Recipe

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This recipe for MAMA ROZIE'S SPAGHETTI SAUCE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalind Ubersax
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 can (28 oz) tomato puree; Contadina@
3 can (28 oz) water
6 links Italian sausage
2 lb ground chuck; 80% lean, uncooked
1 dash salt; to taste
1 dash pepper; to taste
1 dash garlic powder; to taste
1 dash oregano; to taste
1 dash onion flakes; to taste
1 dash Romano cheese; to taste
1 dash sugar; to taste
---- Meatballs ----
1 lb ground chuck
1/2 cup bread crumbs; seasoned
1 cup water
1 dash salt; to taste
1 dash pepper; to taste
1 dash Parmesan cheese; to taste
2 large egg
---- Spaghetti ----
lb spaghetti

Directions:
Directions:
In an 8 quart pot, add 1/4 of water, poke sausage with fork (to let fat escape). Cover and steam for 5-8 minutes. After steaming, remove sausage from pot and drain water. Spray pot with cooking spray and return sausage, cooking on medium heat until lightly browned.

After sausage is browned, add tomato puree, water, salt, pepper, garlic powder, oregano, onion flakes, Romano (or Parmesan) cheese and sugar. Bring to boil, reduce heat to a slow simmer, cook for about 2 hours, stirring
occasionally.

When sauce has been reduced by one half, add 1 lb ground chuck, stirring to break up pieces. Cook one more hour.
Spaghetti
Follow instructions on package and cook until firm (al dente to the tooth)

Meatballs ----
While the sauce is cooking, use the remaining 1 lb ground chuck to make the
meatballs.

Personal Notes:
Personal Notes:
The best meat sauce ever!

 

 

 

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