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“The Nan’s” Spaghetti Sauce | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 20, 2018

“The Nan’s” Spaghetti Sauce

November 29, 2009 by  

The Nan’s Italian Sauce

This recipe is my mom’s, Patricia Ferri Schneider’s. I recall smelling this gorgeous sauce being prepared at least once a week (or so it seemed) in the Schneider home — and there is nothing like it.

Specifically, I can taste the smell of this when I think of “the night before the 1st day of school” (my Mom, who I endearingly refer to as “The Nan”, always asked us what we’d like the night of — or before — special events), and on Monday nights, when I always had 3 hours of dance class. 

The problem became that I could no longer eat over friends’ homes for dinner if their moms were making Italian that night, because it didn’t light a candle next to my Mom’s.

A major benefit to this recipe is that you have another virtual meal when you’re done… the pork chops the following night (simply remove and refrigerate). 

This is nothing like a Ragu or Prego store bought sauce. My “Nan’s” sauce has a twinge of sweetness, and in my — and anyone I know who has eaten Italian at the Schneider house — opinion the best sauce you’ll  ever have.

NOTE: I ALWAYS double this; up to you, though. And, the following tip is taken from my Mom: “Place the left overs in Ziploc Freezer Bags instead of Tupperware”. Why? Because you can simply cut the bag away, and throw it out, vs. having another large bowl to wash. Further, you can “mush” (or squeeze in) the bag into the freezer to morph around everything else shoved into it (the freezer). With a hard Tupperware bowl, you can’t be as flexible (those who have seen either MY or my mom’s freezer totally understand where I’m coming from!).


1 or 2 uncooked pork chop(s) (bone in) — provides INCREDIBLE flavor!
1 LG. can Contadina crushed tomatoes (28 oz.) or puree (depending on whether you prefer you’re more chunky or very smooth)
1 sm. can Contadina Tomato Paste with Ital. Seasonings (6 oz.)
1.5 lbs. ground meat
Lots of (in Kat’s world) minced garlic

Brown meat (with garlic, or course!) in pot; when browned, wipe off excess fat
Pour 2 cans (1 of Crushed Tomatoes, and 1 of Tomato Paste) into pot
Use the 28 oz. cans and fill 1/2 way with water into pot
Add red wine (eye ball it… I’d say at least 1/4 of a bottle — then again, you know me!)
Add 1 tsp. of sugar (to counter act the acidity of the tomatoes)
1/4 tsp. onion AND garlic powder
1/2 tsp. of dried oregano
1 tsp of dried basil

Simmer all for 3 hours. Your house will smell RIDICULOUSLY AMAZING!!

Serve over hot pasta, chicken, or any Italian dish!

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One Response to ““The Nan’s” Spaghetti Sauce”
  1. Melissa says:

    I made this for the fam on Saturday. They all LOVED it. I also made some homeade meatballs, and went great with the sauce. I will be making this at least bi-weekly! The sweetness is great w/the sauce, and I probably could have added a bit more sugar since I kind of over-did the wine – but yumm-o. It got as good a reaction as when I have made Pioneer Woman’s recipes! Thanks for sharing!


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