Ma's Spaghetti Sauce

Submitted by Chef #1525314

"Slightly sweet sauce that my mom has been making for as long as I can remember. The story goes that one of my uncle's got the recipe from a fireman he worked with at the fire house. It yields a large amount (she used to double this!) - enough to freeze and serve for later. In fact, my brothers and sisters and I agree it tastes better after its been frozen."

 

• Ready In: 3hrs
• Ingredients: 11
• Serves: 8-10

ingredients

• 1 (28 ounce) can , crushed or (28 ounce) can diced tomatoes
• 4 (6 ounce) cans tomato paste
• 60 ounces water
• 1 1⁄2 lbs ground beef (or mix beef and pork)
• 2 tablespoons sugar
• 2 teaspoons cinnamon
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 4 garlic cloves
• 1 large red onion, outer skin removed and stem trimmed
• 2 -4 tablespoons parmesan cheese

directions

1. Brown meat in skillet until slightly pink; drain excess grease. Set aside.
2. In large stock pot combine crushed tomatoes and tomatoe paste. Add water - water can be measured by filling 1 tomato paste can 10 times. Add sugar, cinnamon, garlic, and herbs. Add onion whole. Bring to a boil, stirring frequently, until tomato paste is dissolved.
3. Reduce to a simmer and add meat using a slotted spoon. Add Parmeasan cheese. Simmer for at least 1.5 hours, longer is better. Remove onion.
4. Serve over cooked spaghetti. Freeze remaining sauce and store for up to 4 months.