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Great Grandma’s Pasta Sauce has been passed down through the generations and it originated from a friend’s Italian great great grandmother. It is the most delicious, rich, flavorful, pasta sauce I’ve ever had in my entire life and I can’t wait for you to try it!
What makes great grandma’s pasta sauce so special?
My friend told me that for every Christmas and get together, his grandmother used to make her famous pasta dish.
It’s made with this homemade pasta sauce that simmers on the stove for hours.
This pasta sauce is like liquid gold.
It’s the most delicious, rich, flavorful, pasta sauce I’ve ever had in my entire life.
This pasta sauce was actually from his great grandmother who came over from Italy. YOU KNOW it’s good when it’s from a legit Italian. Not some Chef Boyardee character.
The secret to this sauce is the simmering process.
Low and slow, baby. That’s how all the flavors develop and marry one another in a sweet, luscious concoction.
If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won’t ever go back to your plain ‘ol marinara that you thought was good. This sauce here is genius.
And genuine.
Don’t hate on great grandma’s pasta sauce
As you can see in the comments section below, there was some haterade on this pasta sauce.
There is a multitude of ways to make pasta sauce. I am not claiming this is THE right and ONLY way to make it.
This is how his family makes it.
If this isn’t the way “your” Italian grandmother or mother or whatever makes it…please don’t yell at me and tell me so.
Recipes are passed down from generations for a reason.
Every recipe is different. Every recipe is modified for each family.
There no “right” way to make something. That is why recipes bring such joy in the kitchen; they can be changed up.
I’m bringing this up because of comments I’ve gotten about this recipe and thus have turned off commenting for that very reason.
This pasta sauce is so easy to make!
You literally need the most basic of ingredients:
- Ground beef
- Tomato puree
- Garlic
- Spices
- Fresh basil
- Water
Can I freeze this pasta sauce?
To be honest, I haven’t tried to freeze this before but I know others who have and it’s fine! I would put it in one of those plastic takeout containers and reheat on the stovetop (like defrost it then plop it into a saucepan).
Can this pasta sauce be made in the slow cooker?
Technically, yes, because the idea is to cook it low and slow. I haven’t done it myself but I know others have done it so I’d put it on low for 3-4 hours!
So many great recipes that you could use great grandma’s pasta sauce recipe in:
Grab the recipe for great grandma’s pasta sauce below and be prepared to get wrapped up in comfort!
Great Grandma’s Pasta Sauce
Ingredients
- 5-6 cloves garlic, minced
- 1 pound (454 g) 80/20 ground beef OR 90/10 ground beef
- Salt and pepper, to taste
- 6 ounce (170 g) can tomato paste
- 24 ounce (680 g) jar tomato puree
- Pinch of dried oregano
- Pinch of onion powder
- Pinch of garlic powder
- Handful of fresh basil, chopped
- 2 tablespoons granulated sugar
- 6 ounces (170 ml) water
Instructions
- In a large stockpot, saute garlic until soft and fragrant in 2 tablespoons of olive oil, about 2 minutes.5-6 cloves garlic
- Add your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.1 pound (454 g) 80/20 ground beef OR 90/10 ground beef, Salt and pepper
- Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil and sugar. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.6 ounce (170 g) can tomato paste, 24 ounce (680 g) jar tomato puree, Pinch of dried oregano, Pinch of onion powder, Pinch of garlic powder, Handful of fresh basil, 2 tablespoons granulated sugar, 6 ounces (170 ml) water
- Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
- Serve hot over fresh pasta.
Notes
Nutrition
Photography by Jesse Reilly
Wow! You should have a blog if you don’t like comments, people’s interjections or opinions.
Seems you only allow comments to be posted, seen and read if they totally agree with your thinking.
I notice that only ones left to view are the ones posted by people that are drooling all over you and your creations.
Like I said..this is a basic tomato sauce. Just because your husband’s mother made it this way doesn’t mean it’s the best Italian Pasta Gravy. Yes, I said gravy. True Italians prefer gravy on their pasta.
Grow up, put on your big girl panties and expect and accept feedback especially on a blog written by a housewife…not a chef. But then again maybe you are use to people gussing all over you in praise even when you shouldn’t be getting it.
Did you ever hear of Constructive Criticism? If not, maybe I suggest you look it up.
Seems like you have nothing better to do than to come back and troll my blog to see if your comment was moderated. If you actually read my other posts, you’ll see that I do approve comments that have constructive criticism in it and not all comments of my dishes are praised.
If you really want to know why I didn’t approve your original comment was because you were rude and hateful. I don’t need that type of attitude on my blog. I never said this was the golden sauce all Italians use. I simply said this was the Italian sauce my fiancé’s grandmothers have passed down and I fell in love with it.
Also, you might want to re-check what you type before you submit. I SHOULD have a blog if I don’t like what people type? Awesome! Thank you! ;)
C’mon, people! This is about a great recipe!! No need to be so negative! We have enough toxicity and negativity in the world.
Actually, you’re wrong. I do international studies and have looked into the idea of people using the word “gravy” versus “sauce”. Both are used in Italy; however, where in Italy, depends on what vernacular is used. Instead of shooting someone down, check your own facts!
Second, I thought the sauce was a good base to add my own flair to it! Thanks for an easy recipe that can lead to many possibilities.
Is the title of the recipe ‘Sunday Gravy’? No it’s not. It’s simply one sauce recipe handed down within a family. Yes, true gravy has more meat, like spare ribs, sausage, etc., but the author isn’t presuming to make that sauce in this recipe, which may not be for you, but is liked by her family, which is not automatically “wrong”. Save your shittiness for political discussions or something else. Christ, it’s just a recipe. (Also sugar cuts the acid of the tomatoes. You’d have to use tomatoes with an extremely sweet taste profile or with sugar already added for this to come out “sickeningly sweet”. ) Get over yourself.
Wow Sande, you are a total ass.
SANDE, whether or not this recipe is Italian gravy, red sauce, or blue sauce doesn’t matter. More importantly what matters is how negative minded, mean-spirited as you are simply ruining our world!! Such hate and discontent.. In the same amount of time it took you to post a negative demeaning post, you could have chosen to use positive words. I challenge you to keep an open mind and think about it. Once a commitment to a positive change is made and mastered, the uplifted and fulfilled-within feeling will more likely than not, prevent the return to old behaviors. My motto is “Kind words are free, give in abundance.”.
Your a person full of hate or alcohol grow up constructive criticism.????your just a drama queen BE HAPPY
The REAL secret to an amazingly good sauce is using San Marzano tomatoes. When you use them omit the sugar from your recipe. You don’t need it because of the sweetness of the tomatoes from this region. It will change your life :)
What’s funny is – that’s exactly what I used in this sauce. I didn’t want to throw brand names out there though in case people can’t find it at the grocery store & then I’d get a zillion comments asking, “can I use another brand?!” :)
Kristi you are spot on with the Marzano tomatoes! Though not quite as good as Italy grown, we are blessed with the Mediterranean weather and rich organic soil to grow our own! The acidity in Marzanos or much lower than any other ? tomato!
I always add a cup of burgundy to a large pot of sauce.. And canning anything with meat should be done in a pressure cooker not just a water canning method.. I can mine and it’s the only safe way… Nice to send my sauce home with my grown kids..i also add way more oregano, thyme, rosemary and basil, and tons of garlic.. I never measure and end up with enough for dinner and canning
Pretty basic sauce. I spent years cooking Italian every Sunday after church with the young man that I was best friends with and dated for years. His grandmother was born in Italy, so Italian was on the dinner almost every night. I’ve used her recipes for 50 years and have people begging me for the “secret ingredient” which I was sworn not tell. My father would be for me to make this sauce when I was a teenager and beg for the secret…I’d made the sauce but never share the secret. Still have never told anybody.
Her classic Italian sauce would never have powdered spices in it..like onion and garlic. Fresh or nothing.
Not saying it’s not a tasty sauce but certainly a vast amount of improvement can be made. Coffee in mine yes, sugar no. If you want sweet sauce buy a jar or Prego.
To Sandi,
I am sorry you were raised to think if it’s not something you approve of or not your way, it’s simply wrong. An “Always-Right” person, is a closed minded person that will miss out on so much others offer in life.
This looks like heaven!
It was to die for!!! Thanks! On the agenda today…pumpkin chocolate chunk muffins!
So good to hear :) you’ll love those muffins – they’re one of my favorites!
Thank you, for sharing can’t wait to try your receipe.
You don’t drain the fat off the meat? Cooking for dinner tonight!
Nope! It gives the sauce more flavor :)
I like to put onions also. I usr crushed tomatoes, paste,and sauce. Brown sugar instead of white. Add a couple differant cheeses. Just a little. And i like the thin speg. Cook for at least 2 to 3 hours. Of course,dont forget italian seasonings.
I love great grandma recipes! Mine is not at all Italian but she makes the best pumpkin bread in the world. (Okay, maybe I’m biased. But seriously.) I’m bookmarking this sauce to make on a snowy day this winter. I’m fairly confident it will be the ultimate comfort.