Description
My 98-year-old Grandma Rose’s original recipe. Amazing.
Ingredients
Scale
- 1 lb. ground beef
- 4 Italian sausage links, cut in half (optional)
- 3 Tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, crushed
- 2 (6 oz.) cans tomato paste
- 1 (28 oz.) can crushed tomatoes
- 1 (24 oz.) bottle tomato puree or tomato juice
- 1/4 cup sugar
- 1 Tablespoon Italian Seasoning blend
- 1 teaspoon red pepper flakes
- Salt & Pepper to taste
Instructions
- In a large, heavy stew pot or dutch oven, brown ground beef and italian sausage links over medium high heat. When meat is browned and sausages are golden on all sides, transfer to a plate and set aside.
- Add olive oil and onion to the pot and reduce heat to medium. Cook until onions are translucent (about 5 minutes). Add garlic and continue cooking for another minute. Add tomato paste and continue cooking the mixture for another 5 minutes, until the tomato paste takes on a dark red color. Rinse tomato paste cans with a bit of water and add to pot.
- Add meat back into pot along with crushed tomatoes and tomato puree, sugar, herbs and spices. Stir until the sauce is evenly combined. Bring sauce to a boil.
- Reduce heat to low, cover and continue simmering for an additional 2 to 3 hours. If desired, add cooked meatballs to sauce during the last few hours of cooking. Taste sauce and adjust seasonings as needed.
- Serve sauce over hot spaghetti, with meatballs and Italian sausage on the side.