Everyone likes spaghetti sauce the way they like it. It’s just a fact. Some like a thick, chunky sauce full of onions and green peppers. Some like a thin sauced with big chunks of tomatoes. At my house we like a meat sauce. Full of flavor.
I’ve been making this sauce for years. I have wonderful friends, Tommy and Rose who are true Italians. They taught me a few things about making “gravy” way back when and I know that’s why my sauce tastes as good as it does today.
But I’ve never written the recipe down. It’s one of those recipes that you just keep tasting and adding as you go.
And hubby has been bugging me ever since the kids first came into the kitchen to help that I need to write it down. They’ll never remember it. I think Cassie will, and I think given a few more years, Grace will.
But ok, I’m writing it down.
The longer this sauce cooks the better it tastes. After 2 hours, you can add any meat you want. This sauce pops when we add Italian Sausage to it.
I start my sauce in the morning of the day we want to eat it and let it simmer all day, stirring and tasting as the day goes on.
When I add my sausage and meatballs, I divide my sauce into 2 pots.
And the kids loved it. When each one came home from school they immediately noticed the table, they asked what’s the occasion. When I explained Fine China Fridays, they walked off with smiles on their faces.