"My mother gave this recipe to me over 50 years ago, and she got it from a friend with an Italian heritage. I've never known it to fail, and everyone likes it. It should be served with hot boiled pasta and freshly grated Parmesan cheese (or Romano)."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (196.4 g)
Calories 262.1
Total Fat - 17.1 g
Saturated Fat - 5 g
Cholesterol - 67.3 mg
Sodium - 369.5 mg
Total Carbohydrate - 4.9 g
Dietary Fiber - 1.4 g
Sugars - 2.7 g
Protein - 20.8 g
Calcium - 23.7 mg
Iron - 2.8 mg
Vitamin C - 10.4 mg
Thiamin - 0.1 mg

Step 1

Bring 1 quart of water to a rolling boil in large sauce pan. Crumble the raw meat and drop it into the boiling water. Cook about 2-3 minutes or until meat turns grayish brown.

Step 2

Use colander to drain meat and put drained meat in large skillet, add enough oil to sauté the garlic gently.

Step 3

Add tomatoes, cook 1 hour VERY slowly.

Step 4

Add tomato paste and seasoning to taste and cook another hour.

Step 5

Stir and don't let it stick or cook away too much by adding water about ½ cup at a time if needed.

Step 6

When sauce is almost ready, taste and add salt and pepper again as needed..

Step 7

Remove onion and cloves and garlic clove before serving over hot pasta. A bit of the sauce can be mixed in with the pasta before pouring the rest of the sauce on top.