Recipe by SeasonedSoul
This is a delicious meat sauce that has a very fine texture. It comes from a famous restaurant in Huntington, West Virginia that has been serving this spaghetti for 67 years.
Top Review by A Big Ole BLT
My family loves Jim's Spaghetti, it's a classic and always amazing. We live about an hour away from Jim's and crave it frequently. I made this one Sunday when the craving couldn't be quenched as they are closed on Sundays and Mondays. I was so pleased at finding this recipe. I had to downsize the amount since I only had about 1.5 pounds of ground beef. I also had to substitue some italian seasoning for the oregeno and bay leaf. I used a little taco seasoning for chili powder and dried minced onion was the only thing I had to use. I turned out delish and all of our tummys were happy. Thanks for the recipe!!
- 4 -5 lbs ground chuck
- 1 cup water
- 3 large onions, chopped
- 2 (29 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 4 teaspoons pepper
- 4 bay leaves
- 1⁄2 cup sugar
- 6 teaspoons red wine vinegar
- 3 teaspoons salt
- 6 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
Directions See How It's Made
- Mix all ingredients except for the bay leaves together until smooth. DO NOT BROWN THE GROUND CHUCK. This is what makes the texture so fine.
- Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top.
- Cover and simmer on low heat for 3 hours. Stir occasionally.
- Remove bay leaves. Skim fat from top.
- Serve over spagetti noodles.