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Well, here it is. Finally, the recipe everyone has been waiting for! This spaghetti sauce recipe has been passed down from generation to generation. And even though I attributed this recipe to my grandmother, I know it was passed on to her from her family before her.

To save time, this recipe has been modified to use canned tomatoes because we are making so much of it here. But I promise it’s still delicious!

There is a lot of debate on whether sugar should be in spaghetti sauce. I guarantee you, the answer is yes. It cuts through the acidity of the tomatoes and gives the sauce a one-of-a-kind flavor.

And what is the best way to taste the flavor as you go? Our family way is to tear off a piece of french bread, dip it in the sauce, and sprinkle a bit of parmesan cheese on the bread and enjoy!

You’ll also see a couple of optional ingredients at the end. I promise you, adding these to your sauce recipe really enhances the flavor. Yes, you can make the sauce without these items, but you shouldn’t! And if you’re one of the many people who’ve been requesting this recipe for years, you’ve already eaten it this way! Just do it, trust me.

This sauce is not only perfect for pasta, but can be used as a topping for our family polenta recipe as well!

After you make the sauce, you can portion it into smaller containers to freeze for later. When ready to use, put frozen contents in saucepan and cook on stove top, medium/low until warmed through.

Be sure to visit Ricette della mia Famiglia recipe collection for more recipes!