I loved the Traditional Spaghetti Sauce my grandma and grandpa used to make, but to make it my own, I’ve added other special ingredients. It never comes out the same every time I make it because I like to try new things.
If I’m in the mood, I will puree up some fresh tomatoes, but I most often buy 2 cans of tomato sauce, a can of tomato paste, and sometimes a can of diced tomatoes and a chopped whole tomato.
Using fresh minced garlic has always been an area of controversy in this dish since Garlic Salt seems more flavorful, so I use a little bit of both. A whole garlic, finely sliced, along with a little bit of Garlic Salt, as well as fresh basil, and oregano or Italian Seasoning, whichever you have works great. Sometimes I’ll add crushed red pepper to spice it up a bit.
I add olives, mushrooms, bell pepper, and freshly sliced yellow onion and a meat for a hearty sauce. My grandpa used to add a can of beer, and I do to (or wine) if I have it on hand. I let the vegetables cook with the sauce for a couple hours along with my chosen meat.
Choice of meats, depending upon my mood or budget, are either Turkey, Beef, or Sausage, either pork, beef, flavored or unflavored, but sometimes Italian Sausage or Kielbasa; all of which are delicious. I cook them separately before adding to the sauce. The only thing to remember is, cook the meat separately and drain it of the fats before adding it to the sauce. If you cook them with the sauce, it just turns into a greasy mess; not as thick and hearty.
You can use either Traditional Spaghetti, Angel Hair Pasta, Rigatoni; Tortellini or whatever pasta you crave for the evening.
This is also a good base for Lasagna or a topping for Chicken Marsala or Chicken Parmesan. Great for Stuffed Bell Peppers mixing it with Rice instead of Pasta and for a homemade Pizza.
Top the sauce with Fresh Parmesan or Mozzarella and serve with Garlic Bread.