The only polish family in an Italian town, my mother was given this recipe by one of the neighbor Italian families in a little town in Pennsylvania where she was raised. Growing up, this was one of my favorite dinners, and also one of my friend’s favorites when they were invited to dinner (which was often). I’ve named it “Cherri’s Quick Spaghetti Sauce Recipe” as she took their recipe and modified it so she could make it quickly for our large family of 8.
My mom always served this sauce with thin spaghetti. My son prefers angel hair, but it works great with any type of pasta. Cherri’s Quick Spaghetti Sauce can be made for 10 servings, as shown below, or do what I do. Tripple the recipe and freeze the sauce into family size containers.
Cherri’s Quick Spaghetti Sauce Recipe
Serving Size: 10
- 1 Lb Lean Ground Beef
- 1 Med Onion, Chopped (about 1.5 cups)
- 1/4 Bell Pepper, Chopped (about 1/2 cup)
- 3 Whole Garlic Cloves, Chopped
- 2 Tsp Dry Basil
- 1 Tbsp Dry Oregano
- 4 Oz Tomato Paste, Contadina, canned
- 3 Cans Tomato Sauce, 10 Oz, Contadina, canned
- 1 Tsp Sugar
- 1/4 C Red Wine (optional)
- 1/2 C Water
In large skillet, brown ground beef. Drain fat. Add Onion, Bell Pepper, Garlic, Basil, Oregano, and two dashes of salt & pepper. Simmer for two minutes. Add tomato sauce, tomato paste, wine, and sugar. Rinse tomato sauce & paste cans with water and add water to sauce.
Cover and simmer for at least 20 minutes. For longer simmering time, add water periodically. Add salt and pepper if needed.
Serve warm over pasta.