Mike's Italian Grandma's Pasta Sauce
"My husband learned this from a sweet Italian Grandma from Palermo while they were on a train together in Germany. She had married a German soldier during the war, and now that he had passed she was bringing him to his family for the first time since he had left as a young soldier.
Note: Cooking time only includes prep time as simmering varies according to method."
photo by MinatheBrat
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
8-10 1 cup servings
ingredients
- 64 ounces tomato sauce, plain or pre-seasoned
- 4 teaspoons oregano
- 1 tablespoon minced garlic or 6 garlic cloves
- 1 lb Italian sausage, browned
- 1 lb ground beef, browned
- 1 cup red wine
- salt and pepper
directions
- Brown your meat and drain off the excess fat. Add all the ingredients together. My hubby likes to put this all in the crock pot and slowcook it for about 6 hours. You could also simmer it stovetop for maybe an hour or so if you're in a hurry. Delicious. We serve this with tortellini or spaghetti and our pickiest kids can't get enough. They also request bread to sop up the extra.
- Note: Of course you can used canned tomatoes, diced tomatoes, tomato puree or even fresh. Just cook longer and add a pinch of sugar.
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Reviews
-
Made for PAC Spring 2007 -- Loved this sauce! I tend to gravitate towards veggie-based sauces moreso than meat-based ones, but this is a meat sauce that I'd definitely make again. I really liked that it wasn't terribly involved to make (nice for mornings when I'm trying to make dinner before I leave for work). I used 5 8oz cans of tomato sauce along with one large can of whole basil-flavored plum tomatoes. For the meats, I defrosted some cheese-and-garlic flavored Italian sausage and some 90% ground sirloin. I used Shiraz Cabernet Sauvignon for the wine. The added bonus of making this was that it consisted entirely of ingredients that I already had on hand (no shopping involved). I didn't trust my family to remember to turn off the crockpot in 6 hours, so I just simmered it on the stovetop for 1.5 hours while I was doing all my before-work stuff (don't be amazed, I work second shift lol). All in all, a great sauce with my family's beloved cheese tortellini (not a beloved family recipe, my family just loves packaged cheese tortellini). Thanks for posting!
RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
