Sarah's Spaghetti Sauce

8 servings

Nicole's grandmother always makes this whenever a very large gathering of family occurs. It is especially helpful when there is a great disparity in the ages of the group. Everyone loves Spaghetti and Meatballs. She got this recipe (about 40 years ago) off the back of a spaghetti wrapper .

This is a great example of how good a simple, basic recipe can be. Once made, it can be frozen and reheated without losing any flavor. I change a few things when I cook this; I use a selection of dried mushrooms (graciously donated by my brother, Steve). I soak them in water and then cut the reconstituted mushrooms into small bits. I add both the soaking water and the mushrooms to the sauce. It adds a subtle smoky-woody quality to the sauce. I also add a little thyme and paprika.
I have also substituted fresh Portobello mushrooms when I need to make a sauce without meat.
1- 6oz can tomato paste 6 oz water
1- 8oz can tomato sauce 1- 14oz can crushed tomatoes
1 onion, minced 1 clove garlic, mashed
1/4 tsp. pepper 2 tsp salt
1 Tbsp. Worcestershire Sauce 1 Tbsp. chili powder
2 Tbsp. Brown Sugar 1 tsp. Lemon juice
1 tsp. oregano 1 small jar mushrooms
2 Tbsp. Parmesan Cheese 1/2 lb ground beef
Season the ground beef to your liking and form into 1 inch meatballs. In a large stock pot cook the onion in a small amount of oil until tender, add the garlic. Add the meatballs and allow to cook briefly. Add all the remaining ingredients and bring to a boil, stirring frequently. Simmer over low heat until the meatballs are fully cooked. Serve over your favorite pasta.