"This wonderful dish is my grandmother's recipe," says reader Erin C. of Nashville. "Any time I make it, I can picture my grandparents' wonderful little house in the mountains of Pennsylvania, in the village where the family settled after moving from Italy."
We loved the sauce's meaty, rich taste, as well as the relative ease of preparation. It's fairly adaptable, as well — Erin notes that "everyone in the family uses [this] recipe and adds a little touch of their own." For a lighter dish, she says, you can substitute chicken, or, for a different flavor, you can add ground pork or sausage.
However you decide to make Fulchiero Family Spaghetti, make it soon. Perfect for a Sunday dinner, a special occasion, or any night of the week, it's a real crowd-pleaser.
Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.
2 pounds ground beef
1/2 medium onion, chopped
1 can (14 ounces) diced tomatoes
1 can (14 ounces) tomato sauce
1 small can (6 ounces) tomato paste
3 cloves garlic, minced
3 bay leaves
Freshly ground black pepper
1 1/2 pounds spaghetti or rigatoni
1. In a large skillet or Dutch oven, brown ground meat and chopped onion over medium-high heat. Slowly stir in all remaining ingredients except pasta. Reduce heat and simmer 30 minutes, stirring every 10 minutes. When finished, remove bay leaves and season with salt and pepper to taste.
2. Cook and drain pasta of choice.
3. Serve sauce over pasta and top with freshly ground Parmesan cheese.
Serves 6 to 8
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