https://www.copymethat.com/r/op7Fg12N1/moms-spaghetti-sauce/
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op7Fg12N1
2024-04-26 08:49:02
Mom's Spaghetti Sauce
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Not my mother; Sonia Longenecker Forry's mother. Sonia is the one who submitted the recipe to the cookbook.
Servings: 10 c.
Servings: 10 c.
Ingredients
- ¼ c. olive oil
- 1 tsp. dried, crumbled basil leaves
- ½ c. water
- 2 cloves garlic (chopped)
- 2 medium onions (chopped)
- 1 tsp. oregano
- 1½ lbs. ground beef
- 1½ tsp. salt
- 12 oz. tomato paste
- 2 tsp. sugar
- ¼ tsp. black pepper
- 7c. canned tomatoes (mixed regular & Italian)
- 1 can mushrooms
Steps
- If tomatoes are not stewed, stew till soft.
- Heat oil in large skillet & sauté onions & garlic for 5-mins.
- Add ground beef & sauté till brown.
- Add skillet contents to large pot (This is an old recipe. Modern cooks will normally drain the beef mixture first. I wouldn't because it's more flavorful, but would skim off fat as sauce cooks.) along with tomatoes & all other ingredients.
- Bring to boil & simmer for 3-hrs., stirring occasionally & skimming fat from top
- If sauce gets too thick, thin with a little additional water.
Notes
- As with all of these types of sauces, it is best is made the day before and then reheated to let the flavors meld.
- The sauce can be refrigerated for days, or frozen in serving-size portions.
- SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)