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Before Prego and Paul Newman, my parents made this meat sauce for spaghetti. Original recipe made a lot of sauce and remaining sauce was frozen and used in other dishes. To scale down serving quantities, use the conversion tool. Special family recipe is in the last step in the directions (never heard why unless the flavors are marrying - Want to better understand this step if anyone knows). Hope you enjoy!
- 1⁄2 lb bacon, chopped
- 2 1⁄2 lbs ground beef
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 6 garlic cloves, minced finely
- 105 ounces canned tomatoes (preferably Plum tomatoes)
- 18 ounces tomato paste, canned
- 1 1⁄2 cups dry red wine (divided)
- 5 teaspoons oregano (divided)
- 5 teaspoons basil (divided)
- 2 teaspoons thyme
- 1⁄2 cup fresh parsley, chopped (heaping Tbls dry)
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 1⁄2 cups water
- 1 bay leaf, crumbled
- Fry bacon until crisp in a wide 6 qt pot.
- Remove crisp bacon and all but 2 Tbls of bacon grease, saving bacon and extra bacon grease.
- Brown ground beef in pot with bacon grease.
- Stir in chopped onions, green pepper, and garlic and cook on medium low for 10 minutes to soften veggies (add additional bacon grease if needed).
- Crush tomatoes (I use my hands) and add to pot along with tomato paste, crisp bacon bits, one C of wine, 4 tsps each of oregano and basil and then remaining ingredients.
- Don't forget to reserve wine and spices.
- Bring everything to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
- After first hour, taste sauce to correct seasoning to your taste.
- Ten to fifteen minutes before serving, add the remaining oregano, basil and wine.
- Serve over hot pasta and top with grated parmesan cheese.
- To enhance flavors if time allows, allow sauce to cool, refrigerate for 1-2 hours, bring to room temperature before reheating.