Italian Meat Sauce Family Secret

"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!"
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Ready In:
3hrs 15mins




  • 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.

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<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
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