Name: Pat's Spaghetti Sauce
Ingredients: 1 large onion , chopped; 2 (8 g) cloves garlic , minced; 1&frasl;4 cup olive oil; 2 lbs (907 g) ground beef; 2 quarts canned whole tomatoes; 6 fl. ozs. tomato paste; 1&frasl;2 cup (118 g) water; 1&frasl;2 cup celery , chopped; 1&frasl;4 cup fresh parsley , chopped; 2 tsp (12 g) salt; 2 tsp (8 g) white granulated sugar; 1 tsp basil; 1&frasl;4 tsp black pepper; 2 bay leaves

Pat's Spaghetti Sauce

Original titile was "Savory Meat Sauce" from an old cooking book

Makes 10 cups

This was my grandma Pat's spaghetti sauce. She served it all the time went we were over there for dinner before sleeping over when we were kids. There was something special about it compared to my parents' sauce.

1 large onion, chopped
2 (8 g) cloves garlic, minced
¹⁄₄ cup olive oil

1 large onion , chopped
2 (8 g) cloves garlic , minced
¹⁄₄ cup olive oil

Saute onion and garlic in hot oil in a large pot over low heat for 5 minutes.

2 lbs (907 g) ground beef

2 lbs (907 g) ground beef

Add beef; brown over medium heat, breaking up meat with a fork as it cooks.

2 quarts canned whole tomatoes
6 fl. ozs. tomato paste
¹⁄₂ cup (118 g) water
¹⁄₂ cup celery, chopped
¹⁄₄ cup fresh parsley, chopped
2 tsp (12 g) salt
2 tsp (8 g) white granulated sugar
1 tsp basil
¹⁄₄ tsp black pepper
2 bay leaves

2 quarts canned whole tomatoes
6 fl. ozs. tomato paste
¹⁄₂ cup (118 g) water
¹⁄₂ cup celery , chopped
¹⁄₄ cup fresh parsley , chopped
2 tsp (12 g) salt
2 tsp (8 g) white granulated sugar
1 tsp basil
¹⁄₄ tsp black pepper
2 bay leaves

Stir in the remaining ingredients.

Bring mixture to boiling; reduce heat; simmer, stirring occasionally 3 hours, or until sauce is thick.

Remove bay leaves; skim; or chill, then skim off hardened fat.

Store, covered, in the refrigerator, or freeze in freezer containers. Serve with spaghetti.

Sources:

Pat Wyatt

Images:

Spaghetti Sauce

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Pat's Spaghetti Sauce