Memere’s Spaghetti

I know I’ve shared this recipe before on my previous blogs, but this back pocket recipe will forever be a favorite. And surprisingly enough I think I’ve made it more here in Okinawa than ever before. Thick, hearty, layered with flavor, I made it nearly every week this past winter. Partially because my kiddos are homesick for their grandparents but also because you truly can’t mess this recipe up! More wine? Sure! Extra herbs? Go for it! Log this recipe away for when you want to heap on the comfort. S4

That’s the original recipe right there! Crazy loved ~ can you tell? Below is my tweaked version! We’ve served this at family reunions, I make it for nearly every meal train that comes my way, and this is THE requested Christmas Dinner meal in our house (I married into a non-traditional family 😉 ). You will not be disappointed!

Memere’s Spaghetti
Brown In Pan:
Olive Oil
5 Cloves of garlic~chopped
1 Medium onion~chopped
1-1 1/2 lbs of ground Italian Sausage (get it super browned, stuck to the pan, don’t be afraid! Doing this adds a ton of flavor)

After Browning The Meat:

In the hot pan, pour in 2 cups (half a bottle of red wine) and scrape all the brown bits off the bottom of the pan.
2 large cans (29oz) Tomato Sauce
1-12oz can Tomato Paste

Add The Following To Taste:

Fresh Sage
Fresh Oregano
Fresh Basil (at least 2 cups chopped)
Fresh Thyme
Worcestershire Sauce
Grated Lemon Rind ( I use an entire lemon plus the half of another)
Lots of Fresh Parsley

To Finish The Sauce:

2 Tablespoons Sugar
2 cans of Fire Roasted Chopped Tomatoes

Let the sauce simmer on the stove for at least a couple of hours, tasting as you go and adding anything you think it needs.  The more it simmers the thicker it gets so I usually make this around noon to serve at 6pm that same day. Serve over your favorite noodles, homemade if you are feeling fancy!

Happy Eating!


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