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Grandma’s Spaghetti Sauce

Grandma’s Spaghetti Sauce

Grandma's Spaghetti Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6

This is my Grandma's recipe for meat spaghetti sauce. She is American Indian, not Italian. She used to make this for us in the summer when we worked in the tobacco field. Everyday, Monday to Friday, "Ms. Pearl" cooked lunch for the entire field crew - usually 10-12 people. Spaghetti was usually served with cabbage boiled on a ham bone and fresh, hot hushpuppies. She will be 87 this year and can't cook like she used too. But she told my brother and me how to make it a few years ago. I use this sauce for spaghetti, ravioli, eggplant parmesan, and lasagna. The dry seasoning on the meat adds flavor and helps the sauce stick to the meat. It's even better as leftovers.
  • 1 pound ground beef (I use 80% lean)
  • 1 tsp garlic salt
  • 1 package of dry spaghetti sauce (I use McCormick's)
  • 1 16 ounce jar of spaghetti sauce (I use Prego Traditional)
  • 1 6 ounce can of tomato paste
  1. In a large pan, brown hamburger and sprinkle with garlic salt.
  2. Drain off all fat.
  3. Sprinkle dry spaghetti sauce on hamburger and mix together until all meat is thoroughly coated.
  4. Add the jar of sauce. Fill the jar half full of water, shake to remove all sauce, and add to pan.
  5. Add the tomato paste and mix in.
  6. Let the sauce simmer for at least 2 hours with a lid on it. Stir occasionally to prevent sticking.


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