Why did I wait over 50 years to ask for this recipe?!
Lisa's folks seemed almost from another world to me when I was a kid. Nida moved so effortlessly in the kitchen -. and Carm managed to grow grapes in his yard in MICHIGAN! I was like a hobbit visiting Rivendell.
I love this photo of us when Sophia & Tess were babies. So funny that we are still the same size 😀
Ingredients
- 1/2 lb ground chuck
- 1/2 lb Italian sausage, mild
- 16 oz tomato sauce
- 6 oz tomato paste
- 1 medium onion, chopped
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 Tbsp sugar
- 2-2 1/2 cups water
- Spaghetti or other pasta
Equipment
- Large sauce pan (4 quart)
- Large pot to cook pasta
- Containter to discard excess grease
- Sturdy mixing spoon
- Large pasta dish for serving
Instructions
- Brown the meat in sauce pan. Pour off excess grease.
- Saute the chopped onion with the brownded meat.
- When onions soft, add the remaining ingredients and stir until tomato paste is blended in. Simmer for an hour.
- Cook pasta according to package to al dente. Remove pasta to serving dish and pour sauce directly over to serve.
NOTE: You have to serve with exactly the right Italian bread, preferably from a bakery on the West Side of Grand Rapids, and a salad of iceburg lettuce with a simple oil & vinegar dressing made from scratch in a Good Season's salad dressing cruet like this one.
English