Grandma’s Spaghetti Sauce

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Grandma's Spaghetti Sauce
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Grandma's Spaghetti Sauce

Recipe by Grandma Mazzoni

Mom learned Italian cooking from Nonna Mazzoni after she and Dad were married. This sauce has been a tradition in our family for generations.

Ingredients

  • 1 lb chicken giblets, chopped fine

  • 1 handful dried mushrooms

  • 1 green pepper, diced

  • 1 ½ lbs lean ground beef

  • 1 stalk celery, diced

  • 1 large onion, chopped fine

  • 4 cloves garlic, chopped fine

  • 1 large handful basil, chopped fine

  • 1 qt stewed tomatoes

  • 1 (8 oz) can tomato sauce

  • 3 or 4 large sprigs fresh rosemary, chopped

  • Dash allspice

  • 3 Tb olive oil

  • Salt & pepper to taste

Directions

  • Brown meat slowly in olive oil in a thick-bottomed kettle. Add chopped mixture and stir in. Let simmer until vegetables and greens are melted down.
  • Add tomatoes, tomato sauce, mushrooms, allspice and salt and pepper. We also like
    to add about 1 teaspoon each of thyme and oregano and 1 teaspoon sugar to help cut the acidity.
  • Cook slowly for 2 hours or until grease comes to top, to avoid “tomato taste” (high acidity).
  • Chicken broth may be added as sauce cooks down (rather than water).

Notes

  • Spaghettini (fine spaghetti) and a cup of dry Monterey cheese are the boys' favorites with this sauce.
  • For those who don't care for giblets, they can either be omitted or substituted with ground or finely chopped, skinless chicken breast.
  • You can also add a cup of dry red (preferably) or white wine for a distinctive flavor.
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