Mary Antoniovanni's SPAGHETTI sauce

The Antongiovanni's were friends of my grandparents.  I grew up devouring this sauce...chock full of ground beef, onion, parsley and TONS of garlic.  In my opinion, it's impossible to go overboard on garlic!

I've tweaked this recipe over the years, making it meatier, thicker (by using more tomato paste), and doubling the amount of vegetables.  My kiddos LOVE this sauce.  I'm still amazed though, at how much ends up ALL OVER their face and hair by the end of dinner.  Worthwhile price to pay, for a meal that's always a bit hit!
3.5 lbs (approx) ground beef.  I get the bulk ground beef at Safeway.  Don't skimp and get the lean crap.  It's not as flavorful.
3 T olive oil
1 large onion, chopped fine
8 cloves of garlic, minced
Salt & pepper, to taste
Dash (or 2) of nutmeg & allspice
Oregano, to taste
1 large bunch Italian parsley, chopped
1 large bunch kale, chopped
3, 15 oz cans of tomato sauce
4, 12 oz cans of tomato paste

In a large stock pot at medium heat, brown the ground beef with olive oil and salt/pepper to taste.  I typically use a couple dashes of both.  Add chopped onion.  Cook until onion is fairly translucent, about 3 -5 minutes.  Add minced garlic and cook another 3 minutes.  Add dash(s) of nutmeg and allspice, and then oregano (I typically use about 3 - 4 T).  Stir and cook for another couple minutes.  Add chopped parsley and kale.  Stir until well mixed and decrease temperature to "low".  Add cans of tomato sauce & paste and mix thoroughly.  Cover stock pot with lid and let simmer for approx. 4 hours, mixing occasionally.
This sauce is flavorful, healthy, and the kiddos love it!  Oh, and it makes A TON!  For less than $25 of ingredients (minus the pasta), I am able to whip up enough sauce for 7 dinners (feeding 2 adults, 2 kiddos). 
 Timmy...about 10 months old.  I learned quickly to use the "Rotini" noodles.  Less mess, with the added benefit of more sauce/meat/veggies sticking to the noodle!

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