Mama’s Spaghetti

Not Italian, But Still Iconic 🍝

A love letter to my mama’s spaghetti meat sauce

Let’s set the record straight: my mama is not Italian. Not even a little. But she is the queen of a spaghetti meat sauce that could silence a dinner table—and in this house, that’s saying something.

This sauce? It’s rich, comforting, and straight-up addictive. My daughter AG, who usually gives meat the side-eye like it owes her money, will actually eat this. Voluntarily. Without threats or bribes. That alone makes it legendary.

And my friend Taty? Fully obsessed. I could serve her a tasting menu of all my best dishes, and she’d still be like, “But where’s the meat sauce though?”

So what makes it so special? I can’t fully explain it. It just hits. It’s cozy, it’s flavorful, and it always leaves enough for leftovers—which somehow taste even better the next day. Honestly, you don’t even need pasta. This sauce is the main character.

🍝 Mama’s Iconic Spaghetti Meat Sauce

Ingredients:

• 1 lb ground beef 

• 6 oz. smoked sausage

• ½ yellow onion, diced

• 1 stalk of celery, diced

• 1 bell pepper, diced

• 3–4 garlic cloves, minced (it’s optional but we are garlic loving family)

• 1 24 oz. jar of your favorite meat sauce (we prefer Prego)

• 1 24 oz can of traditional pasta sauce

• Pinch of sugar (optional)

• Salt, pepper, Italian seasoning & to taste

• Optional: red pepper flakes, parmesan rind (if you're feeling bougie)

Instructions:

1. Cook the smoked sausage
   Slice sausage into bite-sized pieces. Place in a small saucepan with just enough water to cover the bottom. Cover and cook on low for about 10 minutes. Drain the fat and set aside.

2. Brown the beef
   In a large pan or Dutch oven, brown the ground beef. Drain excess fat and set aside (but don’t wipe out the pan—you want those flavorful bits!).

3. Build the flavor base
   In the same pan, sauté onion, celery, bell pepper, and garlic for 2–3 minutes, until softened and fragrant.

4. Bring it all together
   Add the ground beef and smoked sausage back into the pan. Stir in both the jar of meat sauce and the can of pasta sauce.

5. Season & simmer
   Add salt, pepper, and Italian seasoning to taste. If you’d like, stir in a pinch of sugar to balance the acidity. Add optional extras like red pepper flakes for heat or a parmesan rind for depth. Let it simmer on low for at least 20–30 minutes, stirring occasionally.

6. Serve & enjoy
   Spoon over your favorite pasta and top with Parmesan if you’re feeling fancy. Leftovers? Even better the next day.

💫 Pro Tips for Sauce Royalty:

• Want it extra creamy? Stir in a splash of heavy cream or a pat of butter at the end.

• Why sugar?—it balances the acidity and gives it that chef’s kiss flavor but of course, it’s optional

• Add a parmesan rind to the pot while it simmers for bonus depth (yes, we’re bougie now).

• Make a double batch. You’ll thank me tomorrow.

This isn’t your nonna’s sauce. But it might be your new favorite. It's cozy, it's craveable, and it somehow brings people together in that magical, pasta-fueled way.

So go ahead, make it for your family, your friends, or just for you (plus your future self—hello leftovers). Because sometimes, the best recipes aren’t passed down from generations… they’re passed down from your mama, who just knows.

🍝❤️