Homemade Spaghetti Sauce with Meat

This is the spaghetti sauce I make from scratch, what I love the best is how it freezes.    I always make a huge batch and freeze some for winter and it tastes just like it did when I made it fresh.   With a package of pasta, this makes for a nice gift they can enjoy later or have right away.

If you plan on making this sauce, make sure you allow for simmering time, it takes 3-4 hours, longer if you make a larger batch.

You can use fresh Romano tomatoes, use the same amount as listed in recipe.

1 can plain stewed tomatoes (1 lb 3 oz) about 3 1/4 cups
1 slice white bread
1/3 cup milk
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
4 tbsp salt
1/2 tsp pepper
1 egg
1 lb. ground beef
1 large garlic clove
2 tbsp olive oil
5 cup water
2 cans (6 oz.) each tomato paste
2 tsp sugar
1/2 tsp oregano
1 1/2 pkg spaghetti
3 tbsp butter



Place tomatoes in a large heavy sauce pan.   Simmer until tomato liquid has evaporated, stirring occasionally, to prevent burning.   Meanwhile, soak bread in milk.    The add the bread, onion, 3 tbsp of the cheese, 1 tsp salt, 1/4 tsp pepper, and the egg to the meat and mix well.     Brown garlic clove in oil in a large skillet.   Remove garlic.   Add seasoned meat and brown well, turning only occasionally..   Add meat to the cooked tomatoes in saucepan.   The heat about 1 cup water in the skillet, blending well with drippings.   Add to meat sauce.   Mix in remaining water, salt and pepper.  Add tomato paste, sugar and oregano.   Mix well.    Simmer 2 hours.   Add remaining grated cheese and cook 15 minutes longer.

Cook pasta, drain.   Add butter and mix tossing spaghetti lightly until butter is melted.   Serve with the hot sauce and sprinkle with more grated Parmesan cheese.

Makes 8 servings.

Spaghetti and Meatballs