For years, my family has eaten spaghetti the day before Thanksgiving. I think the original idea was, it’s something everyone will eat. You start it early in the morning and barely have to touch it again….a perfect meal.
Normally when I make spaghetti, I use the tomato sauce recipe from the original Moosewood Cookbook. It’s fresh and very tomato-y. But bowing to tradition, I’m making both that, and an adaptation of my mom’s recipe today. I think my mom’s recipe started from the cookbook Well Seasoned. That is a really great cookbook, btw.
Spaghetti Meat Sauce
4 medium onions
2 T. olive oil
4 garlic cloves
Chop onions and garlic. Saute in a great big pot with the oil until tender. Then add:
28 oz. diced tomatoes
16 oz. tomato sauce
2 cans tomato paste
3 c. water
Mushrooms
Oregano [I used about 2 t.]
Black pepper to taste
Tabasco to taste
1 t. Worchestershire sauce
2 bay leaves
2 T. honey
Simmer on low 6-8 hours.
Brown 2 lb. ground chuck. Drain and add to the sauce. Add salt if needed. Cook 1 more hour.
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