This is it, guys.
The moment you've been waiting for.
(Patience is a virtue, eh?)
I am finally, for the first time EVER, publishing my great-grandma's spaghetti meat sauce (or gravy, as Italians call it.) Some people refuse to share family recipes. I, frankly, think that's ridiculous. If I know of something fantastic, I'm going to share it. I want people to enjoy good food.
Nonna (Grandma) Carollo's Spaghetti Sauce
- Equal parts ground beef and ground pork. It you are making more than a normal batch,2 parts ground beef, 1 part ground pork.
- Tomato paste (1 small can per pound of meat)
- Tomato sauce (1 small can per pound of meat)
- Spaghetti meat sauce such as Prego (1 extra tall can/bottle per pound of meat)
- Parmesan cheese (1/2 cup per pound of meat)
- Butter, oh magical butter (2 Tbsp per pound of meat)
- Garlic powder, onion powder, sweet basil, and oregano.
- Prepare meat and drain
- Add tomato sauce and paste
- Add garlic, onion, sweet basil ad oregano and mix in well*
- Add the prepared sauce
- Cook for at least 2 hours on very low**
- Add sugar to taste and parmasan cheese***
- Shortly before serving add butter and let it melt into the awesome deliciously of the sauce****
*Eye ball it. I know, that's probably infuriating to read to people who aren't big cooks. There is honestly no measurement for this. It's almost wrong to try to measure it. Sure, I could really break it down, but that's no fun. You have to learn what you like to smell and taste at some point, folks. This is your chance. EMBRACE IT!
**Cook for 8 hours, if we're keeping it real. This sauce is going to be even better the next day after it's sat in the fridge all night.
***The sugar takes the bitterness out of the sauce. You'l like it. The cheese is just good. Don't skimp on calories here.
****DO NOT, FOR THE LOVE OF ALL GOOD THINGS, SKIP THIS. I will find out, and be really upset. There are some undeniable truths across the world. One of them is that butter is a blessing to just about every dish.
This is, by no stretch of the imagination, an "authentic" Italian recipe. It's an Italian-American recipe. You would be hard pressed to find this in Italy. I should also probably mention, that this is not the only gravy/sauce/deliciousness that all little Italian grandmas make. My grandma (mom's mom) never cared for this sauce (from my mom's dad's mother.) They were from different regions. They had different preferences. If you have a tiny little Italian grandmother, her sauce is probably nothing like this. Again, it's ok. This isn't the end all, be all of sauces.
You'll notice I have no pictures of this. There's a good reason! It's so darn delicious that when I make it, and put it on a plate, I am not going to mess around with the shenanigans that is food photography.
One final note, this sauce freezes beautifully! I suggest ladling it in to a freezer zip bag and lay it flat in the freezer until completely frozen. Then, it's thin enough that you can stack it in your freezer next to the peas and ice cream you're about to eat.