Down Home Spaghetti Sauce
I have OAMM’s Mom’s Spaghetti Sauce on here so I thought it might get confusing if that was the title again. And since this recipe is actually not from MY mom but from the wife of my father, Constance. (I just don’t like the word step-mom, do you?) And since I don’t like the term “step-mom” I didn’t want to name this sauce OAMM’s Step-Mom’s Spaghetti Sauce. :(
So I got to thinking about who Constance really is. And whenever we talk about her and her cooking we always talk about it being “down home” cookin’. You know, meat, potatoes, chocolate cake, from scratch, enough to feed an army and send everyone into cardiac arrest. Well, not always, but sometimes.
This recipe won’t give you cardiac arrest but it will be so tasty you will want to be so full they have to roll you from the table! It is rich and hearty. It is different than my mom’s as it doesn’t have that sweet zing to it, but it is just as good in its own right. It is more of a traditional sauce. Any way you stew it I think that you are really going to like it!
Constance Winkler in care of Tricia @ Onceamonthmom.com
- 79 ounces canned tomatoes, diced
- 79 ounces tomato sauce
- 1 lbs ground beef
- .5 lb ground sausage
- .75 cups onion, diced
- 2 cloves garlic, minced
- 1 Tablespoon Oregano
Brown meat, garlic and onion together in a large stock pot. Add in diced tomatoes, tomato sauce and oregano. Cook on low for 6 hours. Stirring occasionally. Serve over spaghetti noodles.
Follow above directions, instead of serving, allow to cool and portion in gallon freezer bags. Freeze. To serve: Thaw. Heat through on stove, slow cooker or microwave. Serve over spaghetti noodles.
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