Last updated on February 19, 2006
It occurred to me while I was staying with Mom and Dad over the holidays that we have lots of good cooks in our family (my mom being chief among them), and I should really chronicle our recipes here in this genealogy blog. This first recipe is my mother’s recipe for spaghetti sauce.
Patti Swier’s Spaghetti Sauce
- 1 lb. hamburger
- 1 onion, chopped
- 1 large can whole or diced tomatoes (you can buy these in different flavors, like garlic, too)
- 2 small cans tomato paste
- 2 packages dry spagetti sauce mix (it has herbs and spices so you don’t have to add them)
- 1/4 cup sugar
- garlic to taste
- salt and pepper to taste
Brown the hamburger with the onion. Place browned hamburger and onion in a crock pot. If necessary, dice canned tomatoes; place tomatoes in crock pot. Add two small cans of tomato paste and two packages of dry spaghetti sauce mix. Add 1/2 cup sugar. Add garlic, salt, and pepper to taste. Add water until sauce is desired consistency (1/2 cup to 1 cup). Stir all ingredients well.
Allow sauce to simmer on Low all day or on High for several hours.
Leftovers freeze well and taste better the next day.