Gramma’s Spaghetti Sauce (Cheater “from Scratch”)

The aroma of simmering spaghetti sauce is pure comfort. I can almost feel my Gramma Rose’s warm embrace, the steam from her gigantic pot swirling around her face as she stirred with a giant wooden spoon. Her sauce wasn’t fancy – no exotic herbs or sun-dried tomatoes – just simple, honest ingredients cooked low and slow until they transformed into a rich, flavorful masterpiece. Every Sunday was spaghetti day, and the memories of those family gatherings are forever etched in my heart. This recipe captures the essence of Gramma’s love, made a little easier for today’s busy cooks.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 20 minutes – 6 hours 20 minutes
• Yields: 9 quarts
• Serves: 36
• Dietary Type: Can be adapted to be Gluten-Free

Ingredients

• 6 (32 ounce) jars spaghetti sauce, assorted flavors to taste
• 7 lbs Italian sausages
• 10 lbs lean ground beef
• ⅛ – ¼ cup sugar, to taste
• 5 bell peppers, yellow, red and green
• 2 onions
• 2 (8 ounce) cans mushrooms
• 2 tablespoons Italian seasoning

Equipment Needed

• Two 5-quart pots (or one very large stockpot)
• Large spoon
• Cutting board
• Knife

Instructions

1. Begin by preparing the meats. If your Italian sausages are in links, decide if you’d prefer to slice them into ½” to 1″ pieces, or remove the casings and crumble the sausage. Set aside.

2. In your large pots (or pot), brown the Italian sausage and lean ground beef along with the onions. Cook until the meat is fully browned, breaking it up with a spoon as it cooks.

3. Once the meat is browned, carefully drain off any excess fat from the pot. This step is crucial for preventing a greasy sauce.

4. Now it’s time to add the chopped vegetables. Chop the bell peppers into bite-sized pieces and add them to the pot with the meat mixture.

5. Add the mushrooms (undrained) to the pot.

6. Pour in the jars of spaghetti sauce. Feel free to mix and match your favorite flavors for a more complex taste. A combination of marinara, tomato basil, and roasted garlic sauces works well.

7. Stir in the Italian seasoning.

8. Add the sugar, starting with ⅛ cup. Taste the sauce and add more, up to ¼ cup, if needed. The sugar helps to balance the acidity of the tomatoes.

9. Bring the sauce just to a boil over medium heat, stirring occasionally to prevent sticking.

10. Once the sauce reaches a boil, reduce the heat to low. Cover the pot tightly and simmer for 4-6 hours, stirring occasionally. The longer the sauce simmers, the richer and more flavorful it will become. Be sure to check the sauce occasionally to ensure it isn’t sticking to the bottom of the pot. If the sauce becomes too thick during simmering, add another jar of spaghetti sauce or a can of tomato sauce to thin it out.

Expert Tips & Tricks

• Meat Matters: For a richer flavor, consider using a combination of ground beef and ground pork.
• Veggie Power: Don’t be afraid to add other vegetables to the sauce. Diced carrots, celery, or zucchini are all great additions. Sauté them with the onions at the beginning for best results.
• Herb Infusion: Fresh herbs can elevate the sauce. Add a handful of chopped fresh basil or oregano during the last hour of simmering.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the sauce.
• Make-Ahead Magic: This sauce can be made a day or two in advance. Simply cool it completely, store it in the refrigerator, and reheat it before serving. The flavors will meld together even more overnight.
• Freezing for Future Feasts: This sauce freezes beautifully. Divide it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some headspace in the containers to allow for expansion during freezing. Thaw overnight in the refrigerator before reheating.

Serving & Storage Suggestions

Serve Gramma’s spaghetti sauce over your favorite cooked pasta, such as spaghetti, penne, or rigatoni. Garnish with a sprinkle of grated Parmesan cheese and fresh basil. It’s also delicious on pizza, in lasagna, or as a dipping sauce for breadsticks.

Leftover sauce should be cooled completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce as described above.

Do not leave the sauce at room temperature for more than 2 hours. To reheat, gently warm the sauce in a saucepan over medium heat, stirring occasionally, until heated through.

Nutritional Information

Please note that the following information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	655 kcal	N/A
Calories from Fat	365 kcal	56%
Total Fat	40.6 g	62%
Saturated Fat	14.1 g	70%
Cholesterol	132.2 mg	44%
Sodium	1919.6 mg	79%
Total Carbohydrate	24.3 g	8%
Dietary Fiber	1.2 g	4%
Sugars	16.5 g	N/A
Protein	45.8 g	91%

Variations & Substitutions

• Vegetarian Option: Omit the sausage and ground beef. Add more vegetables, such as mushrooms, zucchini, and eggplant. You can also add plant-based ground meat alternatives for a similar texture.
• Gluten-Free: Serve the sauce over gluten-free pasta.
• Low-Sodium: Use low-sodium spaghetti sauce and Italian seasoning. Avoid adding extra salt to the sauce.
• Spicy Sauce: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce. You can also use hot Italian sausage.
• Creamy Sauce: Stir in a dollop of ricotta cheese or heavy cream during the last few minutes of simmering for a richer, creamier sauce.
• Wine Infusion: Add a cup of red wine to the sauce while it’s simmering for a deeper, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of jarred sauce?
A: Yes, you can! You’ll need to peel, seed, and chop about 10 pounds of fresh tomatoes. Simmer them for a longer time to reduce the liquid and develop the flavors. You may also need to add some tomato paste for thickness.

Q: How do I prevent the sauce from sticking to the bottom of the pot?
A: Stir the sauce frequently, especially during the first hour of simmering. Make sure the heat is low and even. Using a heavy-bottomed pot can also help to prevent sticking.

Q: Can I use dried herbs instead of Italian seasoning?
A: Yes, you can. A good substitute for 2 tablespoons of Italian seasoning would be 1 tablespoon of dried oregano, ½ tablespoon of dried basil, and ½ tablespoon of dried thyme.

Q: How can I thicken the sauce if it’s too watery?
A: Simmer the sauce uncovered for a longer period of time to allow the excess liquid to evaporate. You can also add a tablespoon of tomato paste or cornstarch mixed with a little water to thicken it.

Q: What is OAMC?
A: OAMC stands for Once A Month Cooking. It’s a method of preparing and freezing meals in bulk to save time and effort during the week. This spaghetti sauce is perfect for OAMC!

Final Thoughts

Gramma’s Spaghetti Sauce is more than just a recipe; it’s a taste of home, a connection to family, and a reminder of simpler times. I encourage you to try this recipe and share it with your loved ones. Don’t be afraid to customize it to your liking and make it your own. Whether you’re a seasoned chef or a beginner cook, this sauce is sure to become a family favorite. Pair it with a crusty loaf of bread and a glass of red wine for a truly memorable meal. Enjoy!