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Every family has its own secret spaghetti sauce recipe, passed down through generations, and this one is ours. Originally from my mother, who got it from her sister-in-law, this recipe has evolved over time, getting better with each generation. I can confidently say it’s the best sauce I’ve ever tasted. The unique blend of spicy and sweet flavors sets it apart, and each ingredient plays a crucial role—don’t skip any!
Ingredients:
- 1/4 cup vegetable oil (or olive oil)
- 2 large onions, chopped
- 1 large green bell pepper, chopped
- 4 celery stalks, chopped
- 4 medium-sized tomatoes, chopped
- 3 garlic cloves, chopped
- 1 can sliced mushrooms
- 2 pounds medium-fat ground beef (or substitute with ground tofu, or a mix of both)
- 1 small can (156 ml) tomato paste
- 2 cans (796 ml each) stewed tomatoes, chopped or whole
- 1 can (284 ml) tomato soup (Elmer’s or Campbell’s recommended)
- 1 large can (1.5 liters) tomato juice
- 1/2 teaspoon each of the following spices: rosemary, marjoram, thyme, nutmeg, ground cinnamon, ground cloves, salt, pepper
- 4 bay leaves
- 1/2 cup tightly packed brown sugar (the secret touch!)
Instructions:
1. Sauté the Vegetables
- Heat the oil over medium heat in a large, deep saucepan.
- Add the chopped onions, green bell pepper, celery, tomatoes, garlic, and mushrooms.
- Cook, stirring frequently, for about 10 minutes, until the vegetables are softened.
2. Brown the Meat
- Add the ground beef (or tofu) to the pan with the vegetables.
- Continue cooking, stirring occasionally, until the meat is browned and fully cooked.
3. Add the Tomato Ingredients
- Stir in the tomato paste, stewed tomatoes, tomato soup, and tomato juice one at a time.
- Ensure you mix well after each addition to blend the flavors.
4. Season the Sauce
- Add the spices—rosemary, marjoram, thyme, nutmeg, ground cinnamon, ground cloves, salt, and pepper—one by one, stirring after each addition.
- Add the bay leaves and brown sugar, stirring well to combine all the flavors.
5. Simmer to Perfection
- Bring the sauce to a boil, then reduce the heat to medium.
- Let the sauce simmer uncovered for about 4 hours, stirring occasionally.
- The surface of the sauce should form a slight gravy. The sauce is ready when it has thickened to your desired consistency.
6. Preserve and Store
- Remove the bay leaves from the sauce.
- Ladle the hot sauce into sterilized jars. Once cooled, seal the jars tightly and freeze them.
7. Serve and Enjoy
- To enjoy, take a jar out a day in advance and let it thaw in the refrigerator.
- Serve over your favorite pasta and savor the rich, spicy-sweet flavor of this timeless family recipe.
This sauce is truly special, with its unique blend of flavors that have been perfected over generations. Enjoy every bite!
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