Spaghetti Sauce

3 lbs. ground chuck

¾ cups Italian bread crumbs

2 eggs

1 cup Parmagiano cheese

1 medium onion

3-4 gloves of fresh garlic

Fresh or dried parsley

4 large cans of tomato sauce

Olive Oil

2 Tablespoons sugar

In a bowl put the ground chuck, 2 crushed garlic, minced onion, 1/3 cups of the Parmagiano cheese, 2 tablespoons parsley and bread crumbs. Mix around, then beat 2 eggs and add 2 Tablespoons of water to the meat mixture.

In a big pot on the stove put 3 tablespoons olive oil and add the rest of the minced onion and crushed garlic and sauté approximately 5 minutes. (Do not allow garlic to brown.)

Add 4 cans of tomato sauce one at a time and mix.

Form the meat mixture into meatballs and drop individually into the sauce.

Allow the meatballs and sauce to simmer slowly for 3 to 4 hours. Add the sugar and ½ cups of Parmagiano cheese.

Serve over spaghetti or penne.

Thanks to Mary Derence for this recipe.


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