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