“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!” - by P.A. Watson
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 280 cal
- 14%
- Fat
- 12.6 g
- 19%
- Carbs
- 18 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
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"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..." See more 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. "
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