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Recipe: Hunt's Spaghetti Sauce (with Meat)

Hunt's Spaghetti Sauce (with Meat)

Easy ... yet this richly flavored sauce has that real, home-style Italian taste your family will love!

2 tablespoons olive oil or salad oil
1 clove garlic, minced
3/4 cup chopped onion
1/2 lb. ground beef
1 can Hunt's Tomato Paste
3 cups hot water
1/2 teaspoon sugar
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper

3/4 lb. spaghetti, cooked and drained
Grated Parmesan cheese

Heat oil in heavy skillet. Add garlic and onion; cook until soft. Add meat. Cook and stir until crumbly. Mix Hunt's Tomato Paste, water and seasonings. Stir into meat. Simmer over low heat 35 to 40 minutes or until sauce thickens. Serve over hot spaghetti, macaroni or noodles. Sprinkle with cheese.

About 4 servings.


Recipe from: "Let's Cook Italian with Hunt's Tomato Paste," booklet.

 
Here is my mother, Christine, homemade Italian Spaghetti Sauce

My mother's family is from Italy and of course we have our own Italian Spaghetti Sauce. This is her recipe and This is the real thing... Please enjoy

CHRISTINE’S ORIGINAL ITALIAN (SPAGHETTI) SAUCE

Need LARGE sauce pot

Ingredients:

2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy )

2 medium cans of: diced tomatoes: 1st can: add into sauce while cooking, 2nd can: add to sauce when sauce is done

2 medium cans of: tomato paste: add equally, 2 tomato paste cans of water, blend in blender, liquefy

1 thick slice of onion, chop, blend in blender, liquefy. Don’t need to use entire thick slice of onion.

2 pounds ground sirloin *see below Step 2

1 package Italian sausage OR ( 1 package of pork chops)

Spices: (dried or fresh spices)

2 TABLESPOONS basil

1 TABLESPOON oregano

1/2 TABLESPOON garlic powder

1 clove of garlic, minced

1 teaspoon rosemary

1 TABLESPOON olive oil

1/8 teaspoon black pepper

½ teaspoon salt

2 teaspoons red wine, OR red wine vinegar

2 TABLESPOONS brown sugar

Pinch red pepper

Note: can add more or less of spices according to your taste

Step 1
Add whole tomatoes into blender liquefy add to large sauce pot, then add 2 cans of water OR add the 4 to 5 lbs of roma tomatoes, liquefied, to the pot. Stir. Add 1 can of diced tomatoes to pot. Stir. Add liquefied tomato paste from blender into pot. Stir. Add liquefied onions to sauce. Stir.

Step 2
Add ground sirloin: crumble and put into sauce raw OR steam ground sirloin (NEVER FRY) when meat is done rinse thoroughly with water, and using a fork, crumble steamed ground sirloin, add to pot. Stir. Add Italian sausage OR pork chops to sauce. Stir.

Step 3
Add all the spices. Add each spice one at a time and stir sauce thoroughly with each addition.

Step 4
For the first 15 minutes (after all ingredients & spices are added to sauce), cook on high temperature, cover pot ( NOT FULLY, LEAVE A LITTLE TO THE SIDE WITH A LITTLE STEAM COMING OUT). Watch sauce for first 15 minutes. Stir frequently. Note: Very Important, to stir the sauce frequently. After each addition to sauce, it is very important to stir the sauce thoroughly. As sauce is cooking, you may need to add water to sauce if sauce is getting low in the pot, just add 1 to 2 cups and stir.

Step 5
Lower temperature to medium to medium low, cover pot, (not fully leave a little to the side with a little steam coming out) for a minimal of 3 hours. Stir frequently. Add second can of diced tomatoes.

Step 6
If cooking longer than 3 hours, lower temperature to low, leave covered (not fully, leave a little to the side with a little steam coming out).

Note: The longer sauce cooks, the better it tastes.

Most Importantly: The sauce needs to be stirred frequently.

Hint: Taste often and add any spice you feel it may need.

 
Boy, this brings flashbacks of dinner on the day before my Dad's 2-week payday

By the end of each two-week period, cash was pretty scarce after feeding 6 kids and this meal was cheap. Not to mention the added perk that it was meat-free, so you got Bonus Purgatory Points on Fridays.

Mom would start by sautéing onions in Crisco. Then Mom would burn them. Every. Single. Time.

Then she would add a can of Heinz tomato paste. What else when you live in Pittsburgh? So now we have the aroma of burnt onions and bitter paste.

Add water and a can of kidney beans.

In the E*** Household, you could always find which bowl Marilyn used when we had Campbell's vegetable soup. It would be the one still containing kidney and lima beans--with Marilyn sitting behind it, stone-faced and utterly refusing to let them pass her lips.

Back to the recipe: now we have burnt onions, bitter tomato paste, horrid, shiver-inducing kidney beans and water.

Add to this disgusting mixture seriously over-cooked elbow macaroni. Duplicitous, traitorous elbow macaroni, whose only other culinary purpose in our home was when used in cheezy Mac & Cheese. Imagine my disappointment on smelling this gag-reflexing aroma and then seeing the elbow macaroni box, knowing the heights it had formerly achieved in Cheesedom.

I hated every other Friday.

 
They still linger at the bottom of my bowl when the cafeteria here at work serves chili.

But I've found I like pinto, black, cranberry, small white, cannolini, garbanzo, navy, and adzuki beans.

The verdict is still out on fava and lupini, but it's not looking good for them.

Lima remains persona non grata in any dish.

 
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