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Spaghetti with Meat Sauce and Fine China Fridays

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Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!
 
Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!
 
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.

Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!

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.

Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!

But ok, I’m writing it down.

I’m so honored that Andi over at The Wednesday Baker chose my sauce recipe for the Crazy Cooking Challenge! Be sure to check it out.

Meaty Spaghetti Sauce and Fine China Fridays

Meaty Spaghetti Sauce and Fine China Fridays

Ingredients

  • 1 pound ground beef
  • 1/2 onion finely chopped (can use minced onion)
  • salt and pepper
  • 1 can (29 ounces) tomato sauce
  • 1 can (29 ounces) whole tomatoes (can also use fresh tomatoes)
  • 1 can (12 ounces) tomato paste
  • 1/4 cup Parmigiana cheese
  • 2 teaspoons Italian seasoning
  • 1-2 teaspoons garlic powder or minced garlic
  • 2-3 bay leaves
  • 1 beef bouillon cube
  • 3/4-1 cup water

Instructions

  1. Brown ground beef with onions and salt and pepper. Once cooked, drain well, you don't want a greasy sauce.
  2. Drain whole tomatoes in to the large pot you will be cooking sauce in. Either chop or puree tomatoes and add to pot. (we don't like big chunks of tomato in our sauce)
  3. Add your can of sauce and tomato paste.
  4. Add drained ground beef. Stir, then add all your spices.
  5. Add your bouillon cube and water (you can substitute with beef stock)
  6. Let simmer a minimum of 2 hours before you taste. Make sure to stir every now and then. Let the flavors mingle, get to know each other, blend.

Notes

This sauce tastes better the longer it cooks.

This sauce freezes well

Note, be sure to pull out the bay leaves as you serve, they taste horrible. We've told the kids, it's lucky to get one but don't eat it.

recipe source ChocolateChocolateandmore.com

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© Thane
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 precook the sausage in the oven then add to the sauce, making sure I have at least 1-2 hours before dinner. The flavor the sausage adds is unmatched. You can also add meatballs. If you do add meatballs, add about 1/2 cup more water so you can gently stir the meatballs without them falling apart.

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.

Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!
 
And doesn’t this sauce look wonderful on my Grandmother’s china? It’s part of Fine China Fridays. I never really thought much about using my “good” china until I read Jana’s post. And she’s right. Why let it gather dust. And I do have 13 dinner plates, if one get’s broken, I’ll be ok. So I can’t promise every week, but at least twice a month I’m going to use “the good stuff.”
 
Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!

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.

Spaghetti with Meat Sauce-make a large pot and freeze the leftovers!

 
I just love this picture, my son took it. He was supposed to be getting a picture of his plate!
A great way to spend a day around the house, and I’ve got at least 4 more meals in the freezer now.
 
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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  3. Jo-Lyn's Cup Cakes N' Candies says

    YUM! This is really similar to what I make already with a few tweaks, a few FANTASTIC tweaks! =)

    Reply

  4. Michelle says

    I am all for the meat sauce. I am now following you on Linky Follower. I would love it if you would followed me back. I really enjoy meeting new bloggers.

    Reply

  9. Anne@FromMySweetHeart says

    Joan….we love a meaty sauce at my house too! Yours looks incredible with both sausages AND meatballs! So great that you are using your grandmothers beautiful plates….you should. You are worth it! It feels so good to make ordinary days special. And LOVE that picture your son took of ‘his plate’! Your daughter looks like she’s enjoying fine china Fridays, too! : )

    Reply
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