"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arthur and Mary Danz

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons olive oil
1 pound sweet Italian sausage cut in 1 inch pieces
1 pound hot Italian sausage cut in 1 inch pieces
1 pound spareribs cut in 2 inch pieces
1 pound ground beef and 1 pound ground pork
1 cups diced onions
5 cloves garlic minced
3 cans Italian tomatoes (35 ounce size)
1 6 ounce can tomato paste
cup red wine
1 cup chopped fresh parsley
1 tablespoon dried oregano
1 teaspoon black pepper
salt to taste and pinch of sugar
grated zest of 1 lemon
pinch of red pepper flakes
1 8 ounce can sliced mushrooms

Directions:
Directions:
Brown in fry pan using 2 tablespoons olive oil the sausage and spareribs (in small batches). Drain all but 3 tablespoons of grease. Brown ground beef and pork. As you brown put in large cook pot.

Add onions and half the garlic to the fry pan and cook at medium heat for 5 minutes. Add to meat in cook pot.

Add tomatoes to cook pot (with juice), tomato paste, wine and half cup parsley, remaining olive oil, oregano, pepper, salt, pepper flakes, sugar and half the lemon zest and mushrooms. Bring to a boil and then reduce to simmer. Cook partially covered for 2 to 3 hours, stirring occasionally. Do not allow to stick.

Add remaining garlic, parsley, and lemon zest. Stir well and cook uncovered for half an hour, stirring occasionally.

Serve with pasta of your choice and garlic bread.

Number Of Servings:
Number Of Servings:
4 quarts
Personal Notes:
Personal Notes:
Aunt Mary and her sister Louise always called this "gravy". I guess it was their Italian ancestry speaking.

 

 

 

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