Mary’s Spaghetti Sauce

The first time I tasted Mary’s spaghetti sauce, I was hooked; I think I was 10. Slightly spicy, aromatic with cloves and cinnamon, the sweetness of tomatoes, a hit of cayenne pepper, rich with chunks of meat that benefited from being cooked for a number of hours until they fell apart. Totally fabulous! She had two sisters-in-law of Italian heritage and the original recipe came from one or the other or perhaps a combination of both!

Spaghetti at our house was a bit unusual. Mom made meatballs (they were good), browned them & put them in a sauce that began by sautéing onions in the pan the meatballs were browned in, then adding canned tomato soup and some milk to thin it. She then added the meatballs and simmered it all together for a while. No herbs, no garlic (Dad always said he hated garlic so we never cooked with it).  Shame!

Once I had sampled Mary’s spaghetti with meat sauce I asked for the recipe. I then asked my Mom if I could make it. This was the very beginning of my love affair with pasta. Over the years I have changed it up a bit, perhaps for the better or not!

If you want to make this recipe please go to Mary’s Spaghetti with Meat Sauce.

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