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


  1. In a small to medium sauce pot, begin to cook together olive oil and diced onion until onion is transparent.
  2. Add carrot, celery, rosemary and sage leaves. Mix together and cook for about 5 minutes.
  3. Add red wine, cook down. Add the chicken stock, cook that down.
  4. 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
  5. Serve with some cheese on top

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