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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
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Slightly sweet sauce that my mom has been making for as long as I can remember. The story goes that one of my uncle's got the recipe from a fireman he worked with at the fire house. It yields a large amount (she used to double this!) - enough to freeze and serve for later. In fact, my brothers and sisters and I agree it tastes better after its been frozen. Ingredients:
1 (28 ounce) can , crushed or 1 (28 ounce) can diced tomatoes |
4 (6 ounce) cans tomato paste |
60 ounces water |
1 1/2 lbs ground beef (or mix beef and pork) |
2 tablespoons sugar |
2 teaspoons cinnamon |
2 teaspoons dried basil |
2 teaspoons dried oregano |
4 garlic cloves |
1 large red onion, outer skin removed and stem trimmed |
2 -4 tablespoons parmesan cheese |
Directions:
1. Brown meat in skillet until slightly pink; drain excess grease. Set aside.
2. In large stock pot combine crushed tomatoes and tomatoe paste. Add water - water can be measured by filling 1 tomato paste can 10 times. Add sugar, cinnamon, garlic, and herbs. Add onion whole. Bring to a boil, stirring frequently, until tomato paste is dissolved.
3. Reduce to a simmer and add meat using a slotted spoon. Add Parmeasan cheese. Simmer for at least 1.5 hours, longer is better. Remove onion.
4. Serve over cooked spaghetti. Freeze remaining sauce and store for up to 4 months.
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