A-spaghetti without a-cheese is like a-kiss without a-squeeze!
An Italian waiter at Sardi’s in New York City said that to me when I was a little girl. It stuck.
A-spaghetti without a-cheese is like a-kiss without a-squeeze, and spaghetti without good sauce is like…well, limp, hopeless noodles.
This spaghetti sauce…is good sauce, my friends. It’s rich, meaty, a cinch to make, and it can be frozen and used on spaghetti, in lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.
This recipe can easily be halved, but make the full batch and you can easily freeze half for another time. Full of beef and complex tomato flavors, this spaghetti sauce will become your family favorite!
To Make this Recipe You’Il Need the following ingredients:
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