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 Culinary Journey
This isn't just spaghetti; it's a family tradition, a testament to years of culinary experimentation, and, dare I say, a masterpiece. My children, discerning eaters to say the least, would trade a perfectly cooked steak for a single serving of this heavenly pasta. It's become the benchmark against which all other spaghetti is measured – and frankly, nothing else quite compares. The disappointment etched on their faces when they encounter subpar spaghetti elsewhere is a testament to my creation’s unrivaled deliciousness.
It all started innocently enough, a simple desire to create the perfect spaghetti. But through countless iterations, tweaks, and a dash of happy accidents (more on that later), this recipe evolved. It’s a journey of flavour, of textures, and most importantly, of love. Each simmer, each stir, is infused with the warmth of creating something special for my family. The requests to share the recipe started trickling in years ago, and eventually I decided to share my family's cherished secret.
The secret, you might ask? Well, there isn’t just one. It’s a symphony of ingredients, carefully selected and balanced to perfection. The rich, savory depth of Italian sausage forms the base. The sweetness of onions and garlic intertwines with the tang of tomatoes and the earthiness of basil and parsley. A touch of brown sugar adds a subtle sweetness that balances the spice of red pepper flakes. And finally, the magic ingredient: a good red wine. This isn’t just any wine; it’s a wine you’d happily sip on its own, adding a luxurious complexity that elevates the sauce to extraordinary levels. This is not just a recipe, it's a culinary experience.
Speaking of wine, let me share a funny anecdote. My husband, a connoisseur of fine wines, usually keeps a selection on hand. I often borrow a bit for my cooking, adding a splash to enhance the flavour. One evening, I was in a bit of a hurry and, seeing a bottle on the counter, I uncorked it without a second thought. That night’s spaghetti? The best we'd ever tasted! Imagine my husband’s surprise when I revealed that I’d used a rather expensive bottle he'd intended as a gift for his boss. The lesson? Use a wine you’d happily drink yourself—you’ll always get the best results.
This recipe is more than just a collection of ingredients and instructions. It's a reflection of my personal journey as a homemaker, a wife, and a mother. It’s the culmination of years spent in the kitchen, perfecting a dish that brings joy to my family. The time spent simmering the sauce is a meditation, a chance to reflect and connect with the simple pleasure of cooking a comforting meal. More than the dish itself, this recipe is a symbol of the love and care that I pour into every dish I create.
So, gather your ingredients, gather your family, and embark on your own culinary journey with Jo Mama’s World Famous Spaghetti. It’s more than just a recipe; it’s an experience, a memory in the making. And perhaps, even a new family tradition. The aromatic blend of spices, the tender embrace of perfectly cooked noodles, and the rich, savoury sauce will leave an indelible mark on your palate, forever changing the way you think about spaghetti.
Remember, it's about more than just the recipe; it's about the memories created, the love shared, and the joy found in the simple act of cooking and sharing a meal. The aromas wafting from your kitchen, the contented sighs around the table, these are the true measures of culinary success. Enjoy the process, cherish the moments, and savour the taste of tradition.
