This is the Easter dinner recipe for Spaghetti sauce that my grandmother made for years and passed on to me to carry on the family tradition. Of course, it goes so far beyond just the ingredients and directions on the page. It requires all of your senses to get it just right.
Prepare stock ahead of time - Bone broth works great as well - to use for thinning the sauce.
Mince and saute onion in olive oil in large sauce pan until translucent. Add remaining ingredients. Meatballs or Italian sausage may be added to sauce for duration. Simmer 4-6 hours, stirring occasionally to keep bottom from burning. Remove meat and strain well through sieve, food mill, or cheese cloth. Can be frozen for later use. As with any Grandma recipes, this is only a guide. Best results are achieved when you use all of your senses to adjust taste and texture. I find that adding the drippings from the meatball/sausage pan - deglazed with a dry red wine - gives the sauce dimension.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 48 | ||
Calories from Fat: 11 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 183.4mg | 6 % | |
Potassium 481.3mg | 13 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6.6g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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