Thursday, 17 July 2014

Mama LaPaglia's, Famous Spaghetti Sauce

WELL HERE IT IS !. for the world to see, this is my claim to fame in the cooking world amongst my friends, the recipe has been a closely guarded secret for many many years, until recently when I let a few friends have it, now it is time to let it see daylight for you to all enjoy. 
It took me almost 20 year's to develop this versatile sauce from the time I started making mums spag bol with 5 things in it at age 10,and this has been my food secret now for 30 years haha
 I use it for everything from pizza's to can leave the meat out if you prefer just vegetable sauce. When I make the recipe I never measure anything and it can vary depending what is in my pantry, but here is the "You Beaut Version". The amount of sauce here will probably feed an army that is just me cause I cook in large amounts but you can freeze this no problem, and the vege only version stores well in the fridge, sealed in sterilized jars. I also diced my veges finely as they cook down better. but do them larger if you like your sauce chunky.
Like all good Italian's this sauce is best cooked with large doses of love and passion.It really does taste better when they are added to the mix.
What you will need:
1kg lean beef or topside mince
1/2kg veal mince (optional)
2-3 med to large carrots, grated
1 1/2 to 2 large onions, diced finely
1 medium sized eggplant, diced into small cubes
1 1//2 to 2 large capsicums red or green, diced small
about 2 1/2 cups Mushrooms, destalked, peeled and diced
2 large zucchinis diced
1 cup sliced black olives (optional)
1 large tin of diced tomatoes
1/2 large jar of tomato paste
1 tin of condensed tomato soup
4-5 big cloves of finely, chopped garlic
3 tablespoons of raw sugar
3 tablespoons of nutmeg
a handful of chopped parsley
A good splash of red wine (optional)
2 tablespoon chilli flakes ( optional)
4 tablespoons of dried mixed Italian herbs..( if you have fresh herbs all the better, you will need oregano, basil, thyme, and a  little coriander
olive oil
four tablespoons of unsalted butter
ground rock salt and pepper
Worcestershire sauce (optional
3 or 4 OXO chicken or beef stock cubes dissolved in 1 liter of water
I think that is it ..I have never written this recipe down before.haha
What to do :
1) Firstly brown all the mince in the frying pan with a good splash of olive oil breaking it up as it cooks so there is no big lumps, when done place in a strainer and rinse, set aside.
2) Next place the capsicum, onions, in the frying pan with a good splash of olive oil and cook until they start to become soft, you don't want these to become to brown, so add a little of the stock and cook down, then add the rest of the vegetables,add another good splash of olive oil and continue to cook down adding some of the stock so it doesn't become to dry and stick to the pan, add the garlic and wine and cook until you have used 3/4 of the stock and it evaporates but only adding a little at a time
Add the tin of tomatoes and the tin of condensed tomato soup plus 3/4 of the jar of tomato paste and give a good stir,
3) Next add the mince back to the pan and mix well, then add all the dry ingredients, herbs and spices, sugar, nutmeg, worcestershire sauce etc, and stir well .add the butter and another good splash of olive oil and left over stock....then you need to simmer this for at least 3 hours with the lid on if it becomes to liquidy take the lid off for a bit. keeping an eye on it and adding a little water if if becomes to dry or add more tin tomatoes
NOTE: because I never measure anything the quantities of the ingredients can be adjusted as you like .. just remember to taste along the way, the meat sauce will taste even better the next day so I usually make this the day before I am going to eat it, and if it tastes a little tart add more sugar..
 4) Cook spaghetti or make your own ( it tastes better and well worth the effort), and serve topped with the sauce and grated fresh parmesan cheese

NOTE: If using for lasagne you will want the mixture to be a little drier,so what I do is grab a frozen portion out of the freezer and just thaw and cook down until the excess liquid  has evaporated
I think that is it !
MY TIP: I like to make the sauce up without the meat ( for storing purposes), so I sterilize my jars pour the sauce in while it is hot and seal, let them cool on the cupboard, then I have some to use from the fridge and some in the pantry for when I need them for other dishes and they will keep well for a good few months and the sauce is so versatile (without the meat added).
DISHES that I use this sauce in:
Spaghetti Bolognese ( the meat version)
As a pizza sauce base
Lasagne (both versions depending on the lasagne I am making)
As a salsa (vegetable version)
As a sauce for Enchilada's,nacho's, taco's etc
the list is endless  that is just a few ideas for you
                    The secret ingredient to this sauce is ?...the nutmeg so don't leave it out.
I hope you enjoy this much sort after recipe of mine,which I vowed to never part with ..many have tried to get it from me.but it is time I think, and trust me, your friends and family will want more
.I would also love some feedback on what you think of it .cheers and ENJOY!
Love MAMA LaPaglia
Mama LaPaglia's Famous Spaghetti Sauce:Spaghetti Bolognese

Mama LaPaglia's Famous Spaghetti Sauce:Spaghetti Bolognese


  1. Truly delicious Thank you for sharing

    1. cheers lovely thanks so much for taking the time to check it out and comment