Spaghetti a la nonni Joanne

Source:  Three generations of Nonni’s (about 1930’s)

Spaghetti and Nonnis sauce

Spaghetti a la nonni Joanne

My mom’s sauce is the best. I am in competition to top it nearly every time I make spaghetti. The kids comment after their first bite, “It’s not like Nonni’s”. So, you can imagine, I have some pretty big shoes to fill. This sauce can be smelled the instant you walk in the house, and the flavor and taste will last you a lifetime! Enjoy.
Course 2 Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people


  • 1 onion diced
  • 5 tbs olive oil
  • 1 carrot medium to large, peeled and graded
  • 2 sticks celery cleaned, finely chopped
  • 2 stems rosemary fresh
  • 10 sage leaves finely chopped
  • 1/2 cup red wine
  • 1 cup chicken stock
  • 1 lbs ground meat beef or turkey
  • 2 can tomatoes diced


  • In a small to medium sauce pot, begin to cook together olive oil and diced onion until onion is transparent.
  • Add carrot, celery, rosemary and sage leaves. Mix together and cook for about 5 minutes.
  • Add red wine, cook down. Add the chicken stock, cook that down.
  • Add your meat and then your tomato's, (I use 2 jars of my seasonal San Marzano jarred tomatoes) and cook it for a few hours with lid on low heat or without the lid on medium heat
  • Serve with some cheese on top
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