11 responses to “Little Gram’s Sauce”

  1. laura

    just wondered since the meat is not cooked and drained first, what happens to the grease from the ground beef as ground beef is not very lean, will it rise to the top and you skim it off or what? Thankss!

  2. Brette Sember

    Oooh, love this idea! I just made spaghetti sauce yesterday and struggle with the acidity. Gotta try this one. Thanks!

  3. cathy grannis

    Do you remove the garlic after a minute or two or do you leave it in?

  4. Lisa

    I made single batch. Using fresh basil of close to 5Tbs, 1tsp dried oregano, 6 cloves garlic, 1/2 of a huge onion and I found this a bit bland. I had to add garlic powder, SALT, white pepper, black pepper some crushed red pepper flakes and Italian seasoning as well as a little sugar to add a bit of sweetness.

  5. cathy

    I’ve been making this sauce now for a couple of months. We love it

  6. Jenny

    I’m not much of a cook, so this might be a dumb question…. If I make a smaller batch, would it need to simmer for a shorter time, or would it still be 2 to 2 1/2 hours? Thank you for sharing this!

  7. Rachel Fall

    I have a lot of fresh squeezed tomatoe juice from my farm raised tomatoes last summer in the freezer. Probably as much as 8-9 gallons. I want to make sauce and I am excited to use your Gram’s recipe. In the past I have felt that the spaghetti sauce came out very acidy and hard to sweeten. I look forward to following your directions and improving my spaghetti sauce. Can’t wait now for the long holiday weekend so I can work this up and can it. I will be sure to let you know how it comes out.

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