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connie's mom's speghetti sauce

(3 ratings)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

Momma loved her spaghetti sauce. I have to admit, I've added my own touches. Sorry, mom. It's easy and really tastes great.

(3 ratings)
yield 5 serving(s)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For connie's mom's speghetti sauce

  • 1 lb
    ground chuck
  • 2
    shallots, chopped
  • 2 Tbsp
    garlic
  • 3 stalk
    celery, washed, peeled and chopped
  • 1 sm
    pkg. mushrooms or jar of mushrooms
  • 2 Tbsp
    thyme leaves, fresh is best
  • 2 can
    tomatoe sauce, small cans
  • 1 can
    diced tomatoes
  • 1 can
    water, use diced tomatoe can
  • salt and pepper to taste
  • red pepper flakes, optional
  • 2 Tbsp
    olive oil
  • 3 Tbsp
    parmesan cheese, fresh and sliced
  • fresh parmesan cheese on top of speghetti to taste
  • parsley flakes

How To Make connie's mom's speghetti sauce

  • 1
    Saute shallots, mushrooms and celery in small amount of olive oil.
  • 2
    Add garlic and ground chuck. Brown mixture.
  • 3
    Add tomatoe sauce, diced tomatoes and water.
  • 4
    Stir to combine well.
  • 5
    Once mixture is browned nicely, add thyme leaves, salt and pepper. If you wish, you could add pepper flakes.
  • 6
    Add 3 tablespoons of parmesan cheese and cook on low for two hours. Please use fresh parmesan cheese. Sprinkle with parsley flakes.
  • 7
    Serve over speghetti sprinkled with additional parmesan cheese.
  • 8
    Enjoy.
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