"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tuttle Quinn Spaghetti Sauce Recipe

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This recipe for Tuttle Quinn Spaghetti Sauce, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tuttle Quinn Family
Added: Friday, April 25, 2008


1/2 lb ground chicken or turkey
1/2 lb ground pork
olive oil
1 diced onion
1 - 2 cloves chopped garlic
2 - 3 grated or shredded carrots
30 oz can of diced tomatoes or pureed tomatoes
1 small can of tomato paste
black pepper
splash of red wine

In a non-stick pan of any kind, saute the onion and garlic in the olive oil.

Add and brown the ground meat.

If there is more fat than you'd like to see, then drain some out.

Add the shredded carrots, can of diced or pureed tomatoes. Stir in the tomato paste. Add the basil, oregano, and black pepper to taste.

If you like the taste that red wine imparts to your sauce, add a splash (or two or three) of whatever red wine you have handy.

Simmer for at least 1/2 hour so that the tastes meld. Best to simmer for 1 - 2 hours if you can, but on very, very low heat, making sure to stir occasionally.

Serve over the pasta of your choice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes + simmering time




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