Grandma Augusta's Spaghetti Sauce

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

Per Serving:
280 calories; protein 22.1g; carbohydrates 18g; fat 12.6g; cholesterol 62.6mg; sodium 1218.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

COOKIE
Rating: 5 stars
07/10/2013
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. Read More
Helpful
(3)

Most helpful critical review

Chris in Montreal
Rating: 3 stars
07/04/2008
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. Read More
Helpful
(42)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chris in Montreal
Rating: 3 stars
07/04/2008
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. Read More
Helpful
(42)
COOKIE
Rating: 5 stars
07/10/2013
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. Read More
Helpful
(3)
cocodetroit
Rating: 5 stars
01/01/2016
This is a very tasty recipe. Be sure to use a good wine you would actually drink not some cheap wine. Definitely not a sweet wine. I do prefer to combine good fresh sausage instead of solely ground beef. At times I have also substituted bison for the ground beef. Try using ground chuck for a meatier taste. Read More
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