My Grandmothers Spaghetti Recipe Epicuriouscom

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

GRAMMA PANDOLFI'S PASTA SAUCE WITH MEATBALLS

Steps:

• Make the tomato sauce:
• Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6-8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3-5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.
• Cook the meatballs:
• Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.
• When sauce is ready, heat 1-2 Tbsp. oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.
• Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10-15 minutes.
• Cook spaghetti and serve:
• When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 2 cups tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
• Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.
• Do Ahead
• Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE

Steps:

• Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
• Chop celery, bell pepper, onions and garlic in food processor or by hand.
• Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
• Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.

MY GRANDMA'S SPAGHETTI SAUCE

Steps:

• 1. Brown hamburger well, drain, set aside.
• 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
• 3. In a large pot, add all the ingredients together.
• 4. Simmer for 3 hours.
• 5. Use over your favorite pasta noodles.

GRANDMA'S TOMATO SAUCE

Steps:

• Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.
• Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.
• Force sauce through food mill into a large bowl, discarding solids. Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered.

MY GRANDMOTHER'S SPAGHETTI

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)