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Spaghetti Sauce With Meat
Spaghetti Sauce with Meat
Growing up it seemed like Thursday night was always spaghetti night. As a child I loved my bisgetti which is what I called it until I could pronounce it right. My Mom didn't make her sauce from scratch but it tasted so much like the one I make I can't imagine how it came out so close. All my Mom did was brown the ground meat with onions and green peppers in a skillet. Then she added it to two cans of Chef Boyardee, one with mushrooms and one with meat sauce.
This sauce was a treat in itself. You never knew what was going to be in it. What made it so good was that whatever you had Sunday for dinner, be it beef, pork or chicken, would end up in this sauce. If it was being made from scratch with no meat there would be 5 pounds of ground meat in it. The gound meat may be all beef or a combination of beef and pork gound up. That is the recipe you see below.
- 5 lb. Ground Chuck
- 3 Green Peppers, Chopped
- 1 White Onion, Chopped
- 1 pkg. Mushrooms, Chopped
- a pinch Sweet Basil Leaves
- a pinch Oregano
- 1/2 teaspoon Ground Garlic, can substitute powdered
- 2 cans Crushed Tomatoes
- 2 cans Tomato Paste
- 1/3 cup sugar
- Combine the minced garlic, green pepper, onions, mushrooms in a large pot with a light coating of olive oil and simmer. Add the gound meat and spices and brown. As grease forms around the mixture, use a large kitchen spoon to ladle grease out of mixture until you see it is almost dry. There are utensils made to do this after you have added the tomatoes.
- Turn your flame down to medium. Add your tomatoe paste and stir into the meat mixture until it almost looks like sloppy Joe (walla you now have sloppy joes from scratch). Crush your tomatoes and add to mixture. Add sugar to mixture to cut the acid content. Simmer the sauce for 2-3 hours to thicken the sauce stirring often. If your sauce does not thicken enough, you may add more paste.
- Ladle two or three large spoonfuls of sauce into a large serving bowl and pour prepared pasta into bowl. Mix the sauce through the pasta until it is lightly coated with sauce -- this eliminates the pasta sticking together. If you need more sauce ladel additional sauce over your pasta and mix until the pasta is lightly coated and put on the table. Ladel additional sauce into another serving bowl for the table. Add grated cheese to the table and your are ready to ring the dinner bell.
Commentary About Nunny's Sauce
My oldest stepdaughter and I got on the subject of recipes and Nunny. Lisa stated that she called Nunny's Spaghetti Sauce the never-ending sauce because it was a work in progress. Whatever was left over from the previous sauce was used in the newest batch being made.
I found this interesting because I adapted Nunny's sauce to the one I made which is very close in taste and printed above. BUT, this was the first time I had heard about the never-ending sauce.