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Spaghetti Sauce

Note: This old standby has evolved over the years and can be varied, depending on what is on hand. If pork neck bones are available, they impart a nice sweet taste to the sauce, but must be kept separate (I used a steamer on the top), because the bones are extremely small.  Make enough extra for some leftover Lasagna or Canneloni.  The sauce can be stretched with some rehydrated dried tomatoes, using the water too.  See also Marinara Sauce.

1/2-1 lb hamburger
2-3 Italian sausages, sweet or hot, cut in thirds

1 medium onion, chopped
2 cloves garlic, finely minced
3-4 mushrooms, chopped
1-2 carrots, peeled, cut lengthwise in half, then in thirds (opt)

2 28-oz cans whole tomatoes, chopped, liquid reserved
2 8-oz cans tomato sauce
2 small cans tomato paste
1/2 cp red wine

1 t crushed dried basil
1 t crushed dried oregano
2 bay leaves, crumbled
dash salt and pepper

1. Saute onion and garlic. Add mushrooms and saute another minute or two.
2. Add hamburger and chop up well.
3. Add tomato ingredients and spices and mix well, then add sausages.
4. Cook over low heat about 60 minutes, stirring occasionally