Grandma Cominotti 1917 – 2003 Spoke Italian, German, and English Homemaker Stayed in the house and cooked Breakfast Lunch Dinner Taught Me Many Things One Recipe Spaghetti Sauce

How To Make Spaghetti Grandma Cominotti Style

Objective Learn how to Make the best Spaghetti Meat Sauce

Patience – The Most Important Factor Grandma cooked many wonderful things, but she never cooked anything quickly. In order to prepare her Spaghetti Sauce, you have to take your time and be patient. It takes 3-4 hours to do it properly Keep in mind, the method is more important that actual ingredient portions that can and should vary based upon personal preference, and the mood of the cook.

Ingredients Brown sugar 1 1/2 tsp. salt 1 tsp. pepper 1 tsp. oregano 1 tsp. thyme 1/2 tsp. basil 1 tbsp. Italian seasoning 1 lb. Ground Beef 1 lb. Beef Stew Meat (optional) 8 oz. Spaghetti Noodles Tomato Sauce Chopped Garlic Olive Oil Chopped Onion(s) Diced Tomatoes Sliced Mushrooms (optional)

Step 1 – The Most Important Heat some olive oil in a 12 inch skillet on a medium-low heat. Just cover the bottom of the pan with the oil. Place ¼ cup of chopped onion and most of the chopped garlic. Simmer the oil until the garlic and onion caramelize. Provides Even Flavor

Step 2 – Brown the Meat Brown the Ground Beef and Stew Meat (if used) in the oil / onion / garlic mixture on the same medium-low heat. Use a lid if desired.

Step 3 - Seasoning After the meat has browned, it’s time for the seasoning. Mix all of the spices together in a bowl (except for the brown sugar) Include any remaining onions and garlic that you wish Pour it in with the meat in the pan and stir it in evenly. Let it simmer for 10 minutes on low heat. Stir occasionally

Step 4 - Mushrooms Add the mushrooms and simmer until mushrooms are soft and cooked. (Mushrooms are optional. Skip this step if you are not using mushrooms.)

Step 5 - Tomatoes Add the tomatoes and let simmer on low heat for 10 minutes or so.

Tomatoes (Canned or Fresh)

Step 6 – The Sauce After the tomatoes, mushrooms, meat, and spices have simmered together for at least 10 minutes, it’s time to add the tomato sauce. Pour two large cans of tomato sauce into the pan and stir the mixture until well blended.

Types of Sauce Look at the ingredients. Avoid tomato sauce that uses high fructose corn syrup. Try and use sauce that is only made from tomatoes. The best sauce you can use is sauce that you make yourself but that takes a ridiculous amount of time (I’ve done it). Avoid tomato paste.

Step 7 - Simmer Let the spaghetti sauce simmer on low heat for several hours. Stir it occasionally so that it doesn’t burn or stick to the pan. If it starts to boil, stir and reduce heat. Simmer until it is the desired thickness and consistency. Add brown sugar to taste as well as any other seasonings that may be needed. (example: oregano) Good sauce should not be bitter or tart and not overly sweet. Use brown sugar (best) to sweeten. A good tomato sauce choice will reduce the need for sugar.

Step 8 – Simmer Some More

Step 9 – Boil Some Water Get a Large pot and fill it 2/3 full with water. Add 2 tbsp. of olive oil and 2 tsp. of salt. Bring to a boil

Step 10 – Add Noodles Once the Water starts to boil, add the spaghetti noodles. Stir them frequently for 7-10 minutes or until soft and tender. Don’t forget to continue stirring the spaghetti sauce.

When are the noodles done? Remove a noodle from the pot and throw it against a wall or cabinet. This is a good indication that the noodles are done. Also, if they are not sticking together anymore, then they are most likely done.

Step – 11 Drain, Mix, and Serve Pour the water and noodles into a colander and let the water drain away. Return noodles to the pot and pour spaghetti sauce in the pot. Mix thoroughly. (Yeah, this is the north Italian way to do it.) Serve.

Last Step - Enjoy Now enjoy the food with your loved ones or family. Also, you better do the dishes because with all of the garlic and onion, it’s rather fragrant.

Words of Advice Remember that Time is required as is Patience All of the ingredient portions specified are subject to change (I never seem to be able to make the same taste twice) The method is the key Follow the method and you’ll have great spaghetti that even Grandma Cominotti would be proud of. This Presentation and Handout can be found at