I’m about to do you a favor. You’re going to use my Grandma Forsythe’s spaghetti sauce recipe for the rest of your life. You’re going to pass it down to your children–and they’ll pass it on to theirs. This is why:
- This spaghetti sauce is amazingly tasty
- It’s super easy–it just needs simmer time
- Also: quite cheap
- You don’t need a lot of tools: a cutting board, knife, frying pan, pot, and spoon should do it
- It will make your house smell amazing
This is one of my go-to recipes that has seen me from my first apartment in college to present-day dinner parties with out-of-town guests. Everyone (who eats meat) loves it!
I’ve altered the recipe just a tad over the years–the original called for vegetable shortening and garlic salt. Also, this is actually part of my Grandma Forsythe’s fabulous lasagna recipe–and it is fabulous, rich and delicious and perfect for potlucks or families with new babies. But making lasagna is a pain, and making spaghetti is easy and still quite rewarding. So let’s get to it.
Grandma Forsythe’s Sumptuous Spaghetti Sauce
Makes enough sauce for at least two pounds of pasta
2-4 Tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, minced
2 large (28 oz) cans tomato sauce
3 teaspoons dried oregano
3 teaspoons dried basil
1 bay leaf
1/4 cup brown sugar
1 cup water with bouillon cube (I usually use a cup of water with a teaspoon of beef “Better Than Bouillon,” or a cup of chicken stock, or water in a pinch)
1 lb ground beef
1 lb mild Italian sausage
Warm the olive oil in a large pot over medium-low heat. Saute the onions and garlic until soft. Add the next six ingredients. Simmer for 1 1/2 hours, partially covered.
In a frying pan, saute the ground beef and Italian sausage until cooked through. Drain and add to the sauce. Simmer for another 1 1/2 hours, partially covered.
Put a large pot of water on to boil, and then cook spaghetti according to the package directions. Toss with sauce, then top with a little additional sauce and freshly grated parmesan cheese. Enjoy!
Serves at least 12
1 lb ricotta cheese
1 lb mozzarella cheese
Parmesan (unspecified: I use at least 1 cup)
1/2 box lasagna noodles
Preheat oven to 350 degrees. Boil lasagna noodles according to package directions and spread out on cookie sheets. Place 1/4 of the sauce in the bottom of a 13″ x 9″ pan. Place a third of the noodles over the sauce and top with 1/2 of the ricotta and mozzarella, and 1/3 of the parmesan. Repeat. Top with 1/4 of the sauce, a layer of noodles, the remaining sauce, and the remaining parmesan cheese. Make ahead: refrigerate at this point if desired.
Bake at 350 degrees for 30 minutes (longer if refrigerated). Let set 20 minutes before serving. Mangia!