I don’t know whether to be happy or sad! I’ve played with and had 25+ years of fun creating my spaghetti sauce recipe, and now… it’s done– – recipe completed – – madly in love with this! Arg, say it isn’t so?!!! Though I’m thrilled beyond belief at the, I guess, “final results”, a part of me is sad that a lifelong work-in-progress is over! Does that make any sense to you, or am I just nuts?!
I guess it’s comparable to a GREAT book that you’re sad to read the last page of. Or graduation day from high school. Or leaving the theatre after watching a classic movie for the first time like, “Gone with the Wind”. Ok, my sauce doesn’t compare to that movie, lol, but you know what I mean?
The finality is sad in that, there will be no more playing and experimenting, adjusting and reinventing, tasting and re-tasting. BUT, on the flip-side, I guess I should be a bit proud, (going against my nature to say), and just admit, “Ok, you finally did it, now move on and perfect something else!” And that is precisely what I’ll do!!
But for now, we are enjoying this IMMENSELY. I swear to you, I’m a perfectionist to a fault, OCD from holy hell when it comes to cooking, and for me to say that this “is it”, almost never happens. I mean NEVER. But this IS it.
I have designed this recipe over the years to our specific likes and taste buds, so you may want to play a bit yourself and use this as your own starting point and perfect your own sauce to your personal taste buds.
But once you taste this sauce, after the simmering time for all to come together, I think you’re going to be as pleased as I was. (Try not to lick the back, front and all sides of the spoon during all of the simmering and stirring time! 😉 You KNOW you do it, too!!) It’s just simply that good!!
And served with homemade garlic bread, made with fresh french bread, real butter from Wisconsin made by an Amish family, and sprinkled with Italian herbs was the perfect, over-the-top, compliment!
We both prefer thin spaghetti for this, and cooked al dente. There’s no disaster worse than serving a great sauce over the wrong pasta, and a crime to serve it on over-cooked, mushy-slimy noodles! UGH!
The only fully-reliable, commercially made, dried pasta I’ve found that I can always count on, is Barilla. I’ve never once had any trouble using theirs, unlike a lot of others. Of course, commercially made must not hold a “fork and spoon” to homemade….sooo…maybe that will be my next “OCD” endeavor! To make my own homemade pasta! I don’t think anything could befriend the sauce better!
So, I’ll happily leave you with this, let’s be real, 30 year recipe in the making that will have you and your family, friends and guests, SWOONING! (NOT kidding!), classic spaghetti sauce recipe that I have put my heart and soul into for so many years and is now ready, and humbly proud, to finally share! Enjoy all, and take time to appreciate the littlest of things! As they truly are the most important and the only ones that really matter! 😉 🙂
Update: Proud to be the first Spotlight Fan for Hunt’s!!! 😀
*Helpful Pasta Chart below!
FOR MEAT MIXTURE:
Other ingredients needed:
Something to save, print, and stick to the fridge!