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  • Writer's pictureTedd Long

Todd's Spaghetti Sauce

Heavily influenced by Rose Ann Long, this sauce is the Bomb!


2.5 lbs. of ground chuck

1 med. to large onion

1 large or 2 small packages of button mushrooms

3 cans of Dei Fratelli Italian Sauce 28 oz.

1 can of Dei Fratelli crushed tomatoes 28oz.

1 can of tomato puree 28oz.

1 can of Cento San Marzano peeled tomatoes

1 cup of a good dry red wine, I use cabernet sauvignon

2 cloves of garlic

2 tbl. spoons of dried oregano

1 tbl. spoon of dried basil leaves

1 tsp. of garlic powder

1 tsp. salt


Brown the beef and diced onions in a skillet

Add finely chopped garlic when the beef is 3/4 done, don't burn your garlic!

Strain the meat of grease and add to a large pot

Add remaining ingredients except the peeled tomatoes and mushrooms

I pour the juice from the tomatoes into the pot and then dump the can in a strainer

Use a knife to cut out any hard spots from the stem. Dice the tomatoes and add to the pot

Slice your mushrooms and brown in a skillet with olive oil and butter. Strain and add to pot

Slow simmer the sauce for at least three hours stirring occasionally

Like all dishes using tomatoes, it is best to refrigerate overnight and serve the next day!


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