Wednesday, January 9, 2013

Homemade Spaghetti - My Mother's recipe that's been used for many a fundraising supper over the years.

Homemade Spaghetti – sometimes it just hits the spot. The smell is intoxicating and who doesn’t love homemade spaghetti? It’s even better the next day, if there’s any left-over. Serve with a salad and garlic bread. This doesn't have the high sodium content and additives of canned sauces and it’s so much better! My Mother isn't Italian, but she's a great cook and she's made spaghetti for us for as long as I can remember. When we had spaghetti supper fundraisers, it was always her recipe that everyone wanted so I guess this is a pretty rich recipe if you include all the dollars it has raised for PTA projects, libraries, football teams, church trips, sororities, humane shelters, and the like. 
2 tablespoons olive oil
1 cup minced onion
2 cloves garlic, minced
1/2 cup minced celery
1/4 cup green pepper, chopped fine
2 tablespoons butter
1-1/2 pounds ground beef
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
6 ounces fresh chopped mushrooms
1 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
2 (10.5 ounce) cans beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon thyme
In a large skillet, warm olive oil over low heat; sauté onion, garlic, green pepper, and celery until onion is transparent.
Stir in butter and increase heat to medium; add beef and brown. Mix in sugar, pepper, salt, and mushrooms; lower heat and stir for about 3 minutes.
In a large bowl, combine tomato paste, diced tomatoes, and broth; pour liquid, thyme, oregano, and basil into the pot. Simmer over very low heat for 3-4 hours, stirring occasionally. Adjust seasonings to taste; sometimes I add more spices. NOTE: the sugar doesn’t make it sweet; it only neutralizes the acidity of the tomatoes and makes it better.
1 pound spaghetti
1/3 cup grated Romano or Parmesan cheese
Cook spaghetti according to package directions. When properly cooked, raw taste should be gone but still have a firm texture. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with cheese.


Cathleen Francis said...

How many does this feed?

Shelly Lynn said...

Mmmm.... sounds delicious!

Erika said...

I made this yesterday for dinner. It smelled wonderful bubbling away all afternoon. And tasted even better! Wonderful recipe. Thanks for sharing.

Jamie said...

Looks delicious! Can't wait to try this. Thanks for sharing!

Angel Mabe said...

This sauce is amazing! I wouldn't change a thing!

Kasie R said...

Sounds wonderful. Do you simmer the meat mixture with the tomatoes?

Libby Murphy said...

Yes Kasie cook together and enjoy!

Lisa B said...

I am making this today for the second time in maybe 6 weeks. It is truly delish and I follow the recipe exactly the first time - a rarity for me. Today, I've changed a couple of things. First, I'm making it in the crock pot. I cooked the veggies first, add them to the crock, then cooked the meat, added it to the crock and now I've used the same pan to combine the tomatoes, paste and beef broth. The only other thing I changed was to use a mixture of ground round, mild Italian sausage and hot Italian sausage. The mixture in the crock pot tastes yummy and it hasn't even simmered yet. I thought the crock pot would let this simmer today while I'm away as I'm serving it for a special family dinner tomorrow for my Father's 71st birthday. Thanks for posting this, it's not often a recipe turns out even better than you thought it was going to be, and I had pretty high expectations for this one from the beginning. Now I'm super happy I tried it! Everyone should give this one a shot, it's a keeper :)

Jessica Gomez said...

How many servings does this recipe make?

Libby Murphy said...

Number of servings depends on serving size, if it's hungry football players or a group of seniors. Are you serving anything with the spaghetti? A pound of spaghetti is supposed to equal 8 cups cooked. Estimates of anywhere from 4 - 16 as to how many that would feed. You'll just have to try it as I'm sure you're familiar with your crew and how much they eat.
Good luck and hope you enjoy.

Christy said...

I have the sauce simmering on my stove right now, we've already taste tested it and oh my goodness, so good! My 12 year old and 10 year old are normally not fans of spaghetti, but after they tasted this sauce, they're both very excited for dinner! Thank you for sharing!