My Mom is very protective of this sauce. She does not measure anything and adds spices until it “feels right” or “looks green enough.” A few months ago I watched her make this and I wrote down my estimations of the spices. I measure. I can’t help it. I like to be in control and know exactly how much of something is going into the pot.
This might be because I am a baker before a cook. Maybe one day I’ll be able to throw spices into a large pot and get away with it.
I can say, with 100% certainty that I have never enjoyed a sauce recipe as much as this one. It may be because I grew up eating this but I’m just going to pretend that my Mom simply makes a damn fine pot of sauce.
After I wrote down the measurements that I thought went into the pot, I sat on this recipe for a long while. I didn’t want to disappoint my mom by failing her sauce expectations. She is a lady of standards when it comes to sauce, nothing is good enough unless it is hers and really, I don’t blame her.
We use this for all of our sauce-laden dishes. It goes on top of our chicken parmesan, baked ziti, veggie lasagna, meat lasagna, pasta, and spaghetti.
In fact, I think we love this sauce so much that we should probably jar it for future use.
Months passed and I finally had the perfect excuse to try my hand at my mom’s recipe.
I went to work and later that night I received praise from my mom!
She liked it and that made me smile.
The only sauce recipe I will ever make! Great for so many things: lasagna, chicken parm, over pasta, and even dipping mozzarella sticks!
- 4 sausage links
- olive oil
- 1 lb ground beef
- 4 28oz canned tomato sauce
- 1 6oz can tomato paste
- 1 bay leaf
- 1 tsp rosemary
- 1 Tbsp oregano
- 3 Tbsp parsley
- 1 Tbsp garlic powder
- 2 Tbsp Parmesan cheese
- Cut a slit on one side the sausage links.
- Coat a small pan with olive oil and place the sausage in the pan, cut side down. Cook the sausage until each side is brown. Set aside
- Roll the ground beef into 8-10 small meatballs, set aside.
- In a large sauce pot, mix together the tomato sauce and paste.
- Break down the bay leaf and add it to the sauce.
- Follow with the rosemary, oregano, parsley, garlic powder and Parmesan cheese. Stir.
- Add the sausage and meatballs.
- Stir and turn on high heat until the sauce starts to bubble.
- Adjust heat to low, cover and simmer for 2 hours, stirring every 15 minutes.
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Amount Per Serving: Calories: 181Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 1181mgCarbohydrates: 15gFiber: 4gSugar: 10gProtein: 13g
Nutrition information isn’t always accurate. You may want to spot check this information.
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Tuesday 23rd of October 2012
I have had the pleasure of not only eating this sauce, but also making it. It is truly a culinary delite! I'm very proud of you. Making your Mom smile when attempting to reproduce one of her recipes is an accomplishment! I still want you to come and cook for me! Love you!
Wednesday 11th of July 2012
Lol. I don't measure anything either. Drives my friends nuts when give them recipes full of 'abouts' when they ask.
Wednesday 11th of July 2012
haha! I can relate to them!
Saturday 7th of July 2012
I`m the same way with the measurement things. I`m definitely a baker before a cook! This recipe looks fabulous too! :)