This is my mom’s spaghetti sauce recipe. She taught me to make it when I was 10 or 11, and I have been making it ever since. I love it’s simplicity and rich flavor. I like to use it on pizza (without the meat), pasta, lasagna, or just a bowl of it with a grilled cheese. Tonight we had it on tortellini. You only need a few ingredients (most of them you probably have on hand):

1 lb

ground pork (or beef)

1 pinch


1 pinch


1 tablespoon

minced garlic

2 cups


3 cans

non-chunky tomato sauce


bay leaves

3 tablespoons

Italian seasoning

2 teaspoons

onion powder

2 + teaspoons


Separate the meat into tablespoon size chunks, and season with salt and pepper. Cook in a large sauce pan on high heat. Once the meat is browned, add the garlic and cook for another minute.
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Remove the excess fat, add the wine, and scrape up the brown bits on the bottom of the pan. Constantly stir for 3 minutes and add the tomato sauce until well mixed. Add the remaining ingredients, and adjust the sugar to taste.

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Turn the heat down to low and let it cook for at least a half hour (the longer the better). I leave the bay leaf in, and let people work around it, but it could be removed since it’s hard to eat.


Store the extra sauce in the fridge for up to a week (it gets better each day).

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