Jo Mama's World Famous Spaghetti
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good that my kids are disappointed when they eat spaghetti anywhere else but home. In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later. Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them. Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasnt a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--dont use a wine for cooking you wouldnt drink. You get the best results from a good wine!
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good that my kids are disappointed when they eat spaghetti anywhere else but home. In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later. Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them. Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasnt a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--dont use a wine for cooking you wouldnt drink. You get the best results from a good wine!
- 1 teaspoon salt
- parmesan cheese
- 2 cans tomato sauce
- 1 can diced tomatoes
- 2 teaspoons dried parsley flakes
- 3 teaspoons basil
- 2 cans tomato paste
- 2 lbs italian sausage casings removed (mild or hot)
- 1 small onion chopped (optional)
- 3 -4 garlic cloves minced
- 2 cups water (for a long period of simmering for flavors add less)
- 1 1/2 teaspoons brown sugar
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh coarse ground black pepper
- 1/4 cup red wine (a good cabernet!)
- 1 lb thin spaghetti
- Carbohydrate 122.059737324951 g
- Cholesterol 172.5942672663 mg
- Fat 73.9009378321119 g
- Fiber 9.75102236100052 g
- Protein 53.3077449159042 g
- Saturated Fat 26.1580732656524 g
- Serving Size 1 1 quarts, 10-14 serving(s) (706g)
- Sodium 1796.27418539016 mg
- Sugar 112.308714963951 g
- Trans Fat 4.62492308964006 g
- Calories 1364 calories
Step-by-step
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Jo Mama's World Famous Spaghetti: A Family Favorite
This isn't just spaghetti; it's a culinary legacy passed down through generations (well, maybe just my family, but it feels like a legacy!). My kids, bless their hearts, would gladly forgo a perfectly good steak for a plate of this. It's reached legendary status in our house – a point where any restaurant spaghetti is met with disappointment and demands for "Mama's." They even suggest I open a restaurant, serving only this spaghetti and garlic bread! I’ve perfected this recipe over years, tweaking and tasting until it was just right. The rich, flavorful sauce is the star, simmered slowly to coax out the best from every ingredient. It's a simple recipe, but the results are extraordinary. The secret? Well, there might be a little bit of magic involved (and maybe a splash of really good wine...).
The journey of this recipe is as interesting as the dish itself. It started as a simple weeknight dinner, then evolved into a family ritual. Every Sunday, when I make a fresh batch, the aroma fills the house, signaling a comforting meal. The kids, always eager to help, learned early on the importance of patience while simmering the sauce. Each stir, each simmering minute, contributes to the final delicious result. We often have spaghetti one night, and then use half the remaining sauce for lasagna the next night–double the deliciousness, double the fun!
I've received so many wonderful comments and reviews from people who've tried my recipe, and I truly appreciate each and every one. It’s humbling to think that my simple family recipe has brought joy to so many kitchens. Sharing this with you all feels like sharing a piece of our family. I'm happy to share it, as it’s the centerpiece of countless family gatherings, from casual weeknight dinners to special occasions. Every slurp of this spaghetti brings back a flood of happy memories. So grab your aprons, your pots, and let's create some memories in your own kitchen.
Speaking of memories, I have to share a funny anecdote. My husband, a wine aficionado, always keeps a bottle open for culinary emergencies. One evening, however, there was no open bottle, but a rather expensive bottle intended for his boss sat on the counter. What happened next is a testament to my belief that the best wine enhances even the best sauce. I used that wine in the spaghetti, and it was, without a doubt, the most flavorful batch ever. My husband's reaction when he discovered it was priceless! It was a funny story but it reaffirmed my method – only use a wine in cooking that you would happily drink yourself.
This spaghetti isn't just a meal; it's an experience. It's about gathering around the table, sharing stories, and enjoying simple pleasures. It's a taste of home, a reminder of family, and a whole lot of deliciousness. This is more than just a recipe; it’s a tradition, a comfort, a testament to the love and care poured into every single ingredient. And who knows, it might even lead to a restaurant someday!
Ingredients:(refer to the ingredient list provided for the exact quantities)
Instructions:(refer to the detailed instructions in the provided steps)
