recipe
Aug
09
2007

Recipe of the Day: Our Favorite Spaghetti Sauce

My Dad LOVED spaghetti.  Loved it.  When I was a very little girl, probably 3-4 years old we would eat once a week at Papanini’s where my dad would order a Martooni (my pronunciation of Martini) and I was allowed to eat my pasta with my hands because the owner/chef thought it was just adorable.  To say I was spoiled was an understatement.  It was, however, not to say that I “misbehaved” in the manner that you might expect a spoiled, only child (at the time).  Eating with one’s hands in a fine Italian restaurant that had white linen tablecloths, might, in some circles, be considered bad behavior.  My Mom was mortified I assure you.  But Mr. Papanini (I have no idea what his real name was) would come around greet us and tie a big red and white napkin around my neck, pat my curl covered head and the feast would commence. But your usual bad toddler behavior escaped me. I  didn’t throw fits or cry for things.  There was possibly nothing to throw a fit about.  I seriously doubt  I was crossed about much.  But I have always been very grown up and didnt act “normal”. I was never much for playing with kids my own age.  I had my parents to play with and they knew the correct way to play.  But, I am getting off subject.  I wanted to give you the recipe for the BEST tomato gravy in the world.  Red sauce.  Spaghetti sauce, whatever you want to call it.  My family called it Spaghetti Sauce.  My Mom got this recipe from her Italian friend, Ceil.  You can not  have one of those “oh, I think we will have spaghetti for supper” kind of epiphanies at 4 in the afternoon and make it the same day.  Nope.  Gotta start early people.  This sauce cooks all day.

chef1.jpg

 

Our Favorite Spaghetti Sauce

1 small rump roast

2 cans tomato paste

4 cans tomato sauce (4 ounce)

1 medium onion diced

1/2 cup diced celery

1/2 cup diced bell pepper

8 garlic cloves cut in halves or fourths

Teaspoon each of dried marjoram, oregano, parsley

1/2 tsp ground cayenne pepper

1 bay leaf

olive oil

Cut “x”s in the roast and slip in a piece of garlic that has been dipped in ground cayenne pepper. Repeat until you have used all the 8 cloves.  In a Dutch oven, with a tight fitting lid, brown the roast on all sides in a small amount of olive oil. .  Remove roast and saute vegetables in remaining oil until tender.  Add tomato paste, 3 cans of tomato sauce, about 3 cups of water and your herbs.  Put the roast back in the Dutch oven.  Cover and cook in a 350 degree oven for about 3 hours.  Check on the roast, move it around a bit to prevent sticking.  After 3 hours, add the last can of tomato sauce, a little water if needed  and cook another 2 hours.  Serve sauce over hot, freshly prepared spaghetti with a slice of roast, a side salad and baguettes.

 

Seriously, if you love spaghetti, you cannot go wrong with this recipe.  It is rich and thick and sticks to the pasta, and the roast is to die for!

You can follow any responses to this entry through the RSS 2.0 feed.

Cook with a “roast”. I have never of heard of this. But I know nothing about making homemade sauce that takes a few hours to make, so I am going to try this.

I will let you know how I do or if I disgrace your family recipe, lol !!!

Thanks again,
Pat

That sounds wonderful! I am not a pasta eater…but I love the sauce with bread dipped in it! My family likes the pasta..this sauce sounds perfect!!
Check out my blog…award time for YOU!

Victoria

My Mother’s side of the family is Italian and I love the family spaghetti sauce recipe and I think the secret is adding a little piece of pork to the sauce. Have never tried the sauce with a roast as we usually cook the sauce first (yes all day as well with that piece of pork) and then add cooked meatballs or ground beef for the last hour of simmering. Thanks for sharing your recipe.

Auntie M.

Just to clarify…4 oz. cans tomato sauce?

It sounds really good. I love things that cook all day.

OMGosh Susan! My mouth is watering all over my keyboard. Are you sure you want to give this recipe out? This should be labeled “Secret”. I can’t wait to try it. We love spaghetti, although we do have to eat rice pasta since I’m sensitive to gluten. Loved reading of you as a child. I’ll bet you were a sweetheart! xoxo

Auntie M,
Yep…Four 4 ounce cans.

…it is delish. Seriously the BEST I have ever eaten.

Michelle

Hi,
I have made her recipe for this before and it is GREAT! It drives you crazy all day with the wonderful aroma!!!
It is especially good on a cold winters day.
Michelle
Talk to you later Susan, congrats on your award.

Leslie

Sounds incredible! My husband will love this as he is a pasta freak.

That sounds so good! I am going to have to try it. We love spaghetti around here. I found your blog through Betty Jo at Digi-Scribbles. I’ll be back to read more!