I have been making spaghetti sauce this way for many, many years. It is my standard, perfected for my family, from the way my grandmother and mother make spaghetti sauce.
I have made variations of the recipe numerous times but always come back to this for an authentic Italian American sauce, especially when my children visit. This is what they expect.
This recipe makes quite a bit of sauce with lots of meat. You will have enough leftovers to freeze for at least two more meals.
(I use a combination of fresh bread and dried breadcrumbs to keep the mixture moist.)
- 2 slices sandwich bread, torn into small pieces
- 1/4 cup milk
- 1 pound ground lean beef
- 1 pound ground lean pork
- 2 eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 minced garlic clove
- ¼ cup finely chopped onion
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon…
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