Spaghetti Sauce

September 17th, 2012

When I think of comfort food one in particular recipe comes to mind, my mother’s spaghetti sauce. I don’t know anyone who doesn’t ask for seconds when she makes it.She has modified it from my grandmothers recipe and I guess now it’s my turn to tweak it little bit. One thing we all have in common is using a little pouch of pickling spice for seasoning. I have tried making the recipe without this little infusing ghost, the sauce was very sad and bland.

Spaghetti Sauce


  • 1.5 lbs ground beef (optional: reserve 2 cups for meatballs)
  • olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped onion
  • 1 chopped leak
  • 1 cup of diced mushroom
  • 1/4 cup white wine
  • 1 tbsp tomato paste
  • 2 cans of diced tomatoes
  • 2 tbsp sugar
  • 2 tbsp dry oregano
  • 2 bay leaves
  • 3 tbsp pickling spice, wrapped in cheesecloth and tied with string
  • salt + pepper to taste
  • Optional – To make meatballs: 3 tbsp oats, 1 tsp chopped garlic, flour


  1. In a medium pot over medium-high heat, brown the ground beef in olive oil. Set aside in a bowl.
  2. In the same pot, soften the vegetables in olive oil. Add the wine, tomato paste, diced tomatoes, sugar and spices and mix well.
  3. Optional: If you wish to make meatballs, with your hands mix the meat, garlic and oats together. Form 1tbsp balls and roll in flour, cook in a heated pan in olive oil without touching with any instruments, move the pan around.  Throw in the spaghetti sauce, stir once.
  4. Let simmer uncovered for 3 hours.
  5. Cook pasta according to directions on the box and serve.

4 Responses to Spaghetti Sauce

  1. Talty says:

    Without the meat I am sure I would eat it until it kills me, the recipe sounds delicious!

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