“My sisters and I each think their spaghetti sauce is best. This is Ann'e. Mine is better!”
READY IN:
2hrs 20mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown meat, garlic and oinion in dutch oven using oil if needed.
  2. Add Italian seasoning near the end of browning, crushed in the palm to release oils and flavor!
  3. Add all other stuff, cook at a simmer for at least 2 hours.
  4. Tastes best if it sits overnight or at least the afternoon.
  5. Serve over capellini or vermacelli - these are much thinner than spaghetti and are very nice.
  6. Note: to increase the amount of sauce, increase the tomato sauce and seasonings. A little meat goes a long way. The eggplant gives it a unique flavor. This sauce is great for use in lasagnia and tastes great meatless. Freezes well.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: