2 hrs 30 mins
My sisters and I each believe we have the best spaghetti recipe. This is Edith's. Mine is better.
My Private Note
Units: US | Metric
- 3 lbs ground beef
- 50 ounces tomato puree
- 50 ounces tomato paste
- 50 ounces tomato sauce
- 1 yellow onion, diced
- 6 tablespoons italian seasoning (she calls for 3-6 palms and says a palm is about 1 tablespoon)
- 1 lb vermicelli (or capalini, the thinest you can get)
- 1/4 cup brown sugar (she calls for 1/4 - 1 cup)
- 2 (4 ounce) cans sliced mushrooms
- 3 garlic cloves, minced
- 2 bay leaves
- garlic salt
- onion salt
- 1In a large dutch oven brown the ground meat at a medium heat. Add the onion.
- 2(If you're cooking for folks who think they don't like onions, mince the onions and they will never notice them.).
- 3Salt slightly.
- 4When meat is browned, spoon off accumulated fat, turn to low and add tomato sauce, paste and puree - one can at a time until the desired thickness of sauce/meat ratio. More paste if too thin, more sauce if too thick and more puree if you like the thickness but want more sauce.
- 5You probably will have cans left over. Put them away for a later batch.
- 6Add 1/4 to 1 cup brown sugar, depending on how much sauce there is and how sweet you like it. Shake in quite a bit of onion and garlic salt and pepper to taste.
- 7Mince and add a couple garlic cloves as small as possible.
- 8Add 1 to 2 cans sliced mushrooms (again if you're cooking for picky eaters cut very, very small and they will never know they are eating mushrooms.
- 9Rub in 3 to 6 palms of Italian seasoning (rub the heel on one palm in the center of the other with the seasoning in between. This is important to bring out the full flavor of the seasoning -- at least that's what my sister Anne always tells me. You might need more but let the sauce cook a while before you decide.
- 10Add bay leaves and let simmer 1-2 hours, covered.
- 11After simmering add more spices to taste.
- 12This makes tons of spaghetti sauce and I freeze half of it.
- 13Remember to pull out the bay leaves before serving - and use the thinnest spaghetti you can get.
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Nutritional Facts for Spaghetti a La Edith
Serving Size: 1 (6492 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6978.1
- Calories from Fat 2017
- Total Fat 224.1 g
- Saturated Fat 83.4 g
- Cholesterol 925.3 mg
- Sodium 20126.3 mg
- Total Carbohydrate 887.6 g
- Dietary Fiber 125.8 g
- Sugars 377.9 g
- Protein 424.9 g
The following items or measurements are not included: