Receipe for Mines' Favorite Spaghetti Sauce
Golden and Silverthorne, Colorado: April 19 and 25, 2015
Here's my other entry for the "Cans Get You Cooking" campaign at work - this is Mines' favorite spaghetti sauce.
My great-grandmother worked through the Great Depression catering Italian food in New York City. Her recipes have been lost to the ages, but the spirit of catering lives on! My
husband and I came up with this recipe in the mid-1990's, and we have been using it for large groups since - specifically for events in the Colorado School of Mines MME
Department for over 12 years. Most recently, I made 4 batches for the AEML Ski Trip on April 25. This sauce is part of the AEML tradition, because it is everyone's
favorite sauce! It is
great with rigatoni or penne, and it freezes well.
- 2 28-oz cans of crushed tomatoes
- 1 12-oz can tomato paste
- 1 lb ground buffalo
- 1 lb Italian sausage
- 1 large white onion
- 6 large cloves of garlic, or equivalent
- 2 tsp freshly ground pepper
- 1/4 tsp ground sage
- 1/2 tsp allspice
- 1 1/2 tsp rosemary
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp dill weed
- 2 tablespoons basil
- 2 tablespoons oregano
- 2 tablespoons parsley
- Defrost the meat in the microwave
- Add a thin layer of olive oil to cover the bottom of a dutch oven or other similar pot
- On medium heat (4-5), cook the onions, garlic, and meat until the meat is fully cooked and the onions are tender. While they are cooking,
add all the spices except for the basil, parsley, and oregano. Stir frequently.
- Open all 3 cans.
- Add the tomato paste, basil, oregano, and parsley. Then, add the tomato sauce.
- Slowly stir together, lower the heat to low - 2. (actual setting depends upon the type of pot used)
- Cover and let gently bubble on low-2 for 4 hours. Stir approximately every 10 minutes, more frequently at first
Here's the finished product being enjoyed at this year's ski trip in Silverthorne:
Last updated 30Apr2015