(you gotta love the fine china - Spider Man Style :)The first time I ever tasted this sauce was at my Aunt Charla's home. At the time she was living in a mobile home on some property that my grandmother owned in Marianna, Florida. This sauce is just one of the many wonderful Memories I have of my Aunt Charla, affecionately known to me as "Charly". It was splendous, like no spaghetti sauce I had ever before tasted. Granted I was only about five or six at the time but still it was amazing. I think it had a lot to do with all the extras (Which I haven't listed here because I thought it best to stick with the base...you are welcome to dress it up any way you like.) The extras I am specifically referring to are the olives. I was unfamiliar with just what they could do for a meal til that indelible moment. It of course followed that once my sister Caprece married, she called Charla for her spaghetti recipe. It was immediately a favorite and served regulaly at her table. She had it down to a science. I of course lean on her experience and Charly's genius when I create this sauce...
(Please ignore the brown sugar...I took pic in front of my canisters...ooops!)Ingredients:
© 2lbs fresh ground beef (80/20 works best)
© 1 TBS Olive Oil
© 1 large onion, chopped
© 6 cloves garlic
© 3 teaspoons oregano
© 3 teaspoons garlic salt
© 2- 6oz cans tomato paste
© 1- 15oz can tomato sauce
© 4 cups of water
© 1- 14.5oz can petite diced tomatoes (optional)*
© ½ jar of kalamata olives or 4 oz can of sliced black olives (optional)*
*Caprece didn’t use olives because her family doesn’t like them but she added petite diced tomatoes. Charla uses black olives but not petite diced tomatoes. And I use kalamata olives and petite diced tomatoes. This sauce tastes yumilicious whatever way you dress it up.
© 2lbs fresh ground beef (80/20 works best)
© 1 TBS Olive Oil
© 1 large onion, chopped
© 6 cloves garlic
© 3 teaspoons oregano
© 3 teaspoons garlic salt
© 2- 6oz cans tomato paste
© 1- 15oz can tomato sauce
© 4 cups of water
© 1- 14.5oz can petite diced tomatoes (optional)*
© ½ jar of kalamata olives or 4 oz can of sliced black olives (optional)*
*Caprece didn’t use olives because her family doesn’t like them but she added petite diced tomatoes. Charla uses black olives but not petite diced tomatoes. And I use kalamata olives and petite diced tomatoes. This sauce tastes yumilicious whatever way you dress it up.
Directions:
Chop onion and garlic. Drizzle olive oil in skillet and place skillet on burner set to medium high heat. Place onion and garlic in skillet. Add 1 teaspoon of Oregano and 1 teaspoon of garlic salt. Cook onion and garlic until they begin to soften about 3 minutes. Add ground beef, the rest of the Oregano and garlic salt and brown. Place tomato paste, tomato sauce, water, petite diced tomatoes, and olives in dutch oven. Add the ground beef mixture and salt to taste (Please note if you are using kalamata olives DO NOT add any salt! The olives add additional salt.) Cook covered over medium low heat for at least 30 minutes. Serve over your choice of pasta…our’s is Angel hair or as the Italians call it – Capellini with salad and lots of garlic bread.
Chop onion and garlic. Drizzle olive oil in skillet and place skillet on burner set to medium high heat. Place onion and garlic in skillet. Add 1 teaspoon of Oregano and 1 teaspoon of garlic salt. Cook onion and garlic until they begin to soften about 3 minutes. Add ground beef, the rest of the Oregano and garlic salt and brown. Place tomato paste, tomato sauce, water, petite diced tomatoes, and olives in dutch oven. Add the ground beef mixture and salt to taste (Please note if you are using kalamata olives DO NOT add any salt! The olives add additional salt.) Cook covered over medium low heat for at least 30 minutes. Serve over your choice of pasta…our’s is Angel hair or as the Italians call it – Capellini with salad and lots of garlic bread.
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