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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1/2 C. olive oil
2 C. grated onion, lightly browned in oil
1 large can tomatoes
4 large bay leaves
12 whole cloves
1 red pepper
salt to taste

Meatballs:
1 1/2 lbs. ground round patted out flat and salted
sliced garlic
Directions:
Directions:
Roll the meat into small balls about 1 1/2" diameter with a small slice of garlic in the center of each. Save about 1/2 C. of the meat to thicken sauce. Simmer sauce and meat about 3 hours or more. Just before serving add 1 can tomato paste to thicken and color the sauce.
Personal Notes:
Personal Notes:
This recipe came from Louise Lowry around 1969-70. It evolved over time, adding different spices (oregano, basil, rosemary) and the meatballs became just meat sauce. I use cans of diced petite tomatoes with no added salt and toss in whatever - a little diced celery occasionally, diced fresh tomatoes, and spice it up until I like it. I usually add a little red wine, too. You can't mess this up, just play with it and enjoy. There's usually enough to feed several people and still stick some in the freezer for later.

 

 

 

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