Gigi's Spaghetti Sauce

entrees

This is the recipe that Gigi taught my Mom many years ago. I grew up on this dish and it will always be the perfect spaghetti sauce in my mind. Gigi was famous for never cooking with a recipe and always making due with whatever she had to work with. She always used to tell us, 'You cook with what you have.' I try to apply that sentiment with every meal I make, and I'm sure Jessica is already tired of hearing me say it. Even in her mid 80's, Gigi was still making dinner for a dozen people in her little kitchen in Aberdeen. Although I only caught the tail end of those years, I vividly remember how special of a time it was. Lots of great stories, big personalities, and amazing food.

Ingredients

1/2 lb. extra lean ground beef

1/2 lb. fresh ground pork

Italian Sausage or small Rump Roast

Sliced Mushrooms (canned or sliced)

1 large onion - minced

3-4 cloves of garlic - minced

Handful of fresh parsley - minced

1/2 tsp. Ground Sage

1/2 tsp. Rosemary

1/2 tsp. Allspice

2 Cloves, chopped (optional)

2 strips Lemon peel - minced

Salt & Pepper to taste

3 cans tomato sauce

1 can chicken broth

Instructions

Step 1
Sautee onion & garlic in olive oil, add 1/2 lb. extra lean ground beef and 1/2 lb. fresh ground pork, brown well, drain if necessary.

Step 2
Add sage, rosemary, lemon peel, allspice, parsley, salt & pepper, and cloves. My mom never made the sauce with cloves so it's up to you. Also add tomato sauce, chicken broth, and mushrooms, then simmer for 2-3 hours. You can go as long as 6 hours in a crockpot on low heat.

Step 3
If you're adding Italian sausage, brown them in a pan with garlic and onion before adding to the sauce.

Step 4
If you're adding a small rump roast, season the roast and stuff it with whole garlic cloves, brown in a pan, then add to spaghetti sauce. Allow sausages/roast to cook in sauce for 2 hours before serving.