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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Margaret Hamre's Spaghetti Sauce Recipe

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This recipe for Margaret Hamre's Spaghetti Sauce is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Olive oil
tomato puree (large can, 2 lb.)
tomato paste (large can, 15 oz.)
dried oregano
miscellaneous cooked meat bones
cooked hot or sweet sausage
cooked meatballs

This is a very flexible recipe, make a batch of sauce as big or as little as you need. Gauge the seasonings by the amount of sauce you make. I use one onion and 2 cloves of garlic for each can of puree and paste that I use.

Pick a sauce pot, a heavy big pot is best, with a tight fitting cover.

Depending how much you plan to make:

Heat olive oil in the pot, medium heat on the top of the stove.

saute a lot of onions and garlic until soft, not browned

add tomato puree and tomato paste ( 1 large can puree for 1 can paste) Grandma usually did 4 cans of each at a time.

Mix well, simmer over low heat for 4 hours covered. Add oregano to taste, add cooked sausage and meatballs. If you have leftover cooked pork, beef, especially on the bones, add them and simmer the bones. Grandma always added leftover chunks of venison and venison meatballs.

Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Grandma Hamre added venison meatballs to her sauce. It was delicious, but different from the sauce we made at home. It took us years to figure out why hers was so distinctive and different!

Mom used the same recipe, she often added canned mushrooms. In my generation we sometimes add cayenne pepper, basil, etc. Adjust seasonings to taste.

The refrigerated leftover sauce is the inspiration for Spaghetti Sauce Sandwiches! Yum!




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