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Grandma Augusta's Spaghetti Sauce

Grandma Augusta's Spaghetti Sauce

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
P.A. Watson

P.A. Watson

This was passed down from my late Grandma Augusta to my mother and now me. It's an Americanized take on a nice Italian meat sauce for spaghetti, loaded with meat, tomatoes and other good things. Enjoy!

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Cook the bacon in a heavy, 5 quart pot over medium-high heat until the grease begins to render out, about 3 minutes. Stir in the ground beef and onions. Cook and stir until the beef is crumbly, and beginning to brown, about 10 minutes. Pour in the wine, and season with salt, basil, oregano, garlic, and pepper. Simmer uncovered until most of the wine has evaporated, about 10 minutes.
  2. Stir in the tomato paste, diced tomatoes, tomato sauce, and hot pepper sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
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Reviews

Chris in Montreal
39

Chris in Montreal

7/4/2008

This recipe is good, however, it is better if a mixture of ground veal and pork/Italian sausage were incorporated with the beef. Ground beef/hamburger does NOT impart the same flavour and this mixutre gives the sauce a richer flavour. Rather than dried basil, throw in a handful of fresh basil about 30 minutes before the sauce is finished with fresh garlic and red wine. This I learned while attending an Italian cooking class.

COOKIE
2

COOKIE

7/10/2013

I've been making this recipe for several yrs minus the bacon and wine bc I never have it. I also add 1 tsp of Cayanne pepper for some bit. Everyone who eats it LOVES it. Sometimes I add 1/2 burger and 1/2 Italian sausage. Always is a hit.

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