Jim's Spaghetti House Sauce

Submitted 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."

 

• Ready In: 3hrs 20mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 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

1. 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.
2. Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top.
3. Cover and simmer on low heat for 3 hours. Stir occasionally.
4. Remove bay leaves. Skim fat from top.
5. Serve over spagetti noodles.

Reviews

[PAMELA H.]

Grew up in Huntington and Jim's Spaghetti was my family's favorite restaurant, We ate there often (usually Sundays after church). When we moved away 60+ years ago I always longed to go back to Jim's but living 1500 miles away it's a little far for a Sunday drive. So very happy and delighted to find this recipe. It's a wonderful revisit to my childhood and appreciate more than you know that I can now make it at home for my children and grandchildren to enjoy.

 

[Arctic C.]

Makes too much for one so I use good ziplock freezer bags to freeze up double serving amounts. By far the best spaghetti sauce in the country.

 

[Peggie Mullins Bleds]

After 14 years I finally made this for my WV sweetie. Are I say homemade without the 8 hour drive to WV is even better. Our youngest eats it out of a bowl without noodles.

 

[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!!

 

[Richard Noggin]

I live near Jim's but have never eaten there. I have made this sauce and it is delicious. It is my favorite pasketti sauce.