An exotically spiced spaghetti sauce with meat

This is a very adaptable sauce which can be used in any recipe requiring tomato sauces. Best on spaghetti with garlic bread!


(8 cups)






  1. Chop the garlic very finely. Chop the onion.
  2. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer.
  3. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference.
  4. Heat a wok or skillet and sautae the meat mixture until cooked to 'rare'. Do not overcook or singe the meat.
  5. Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot.
  6. Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.


I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce.

This spaghetti sauce is the work of about 2 years expermimentation. It has won some of the local cooking contests here in Maine.


Difficulty: easy but tedious.
Time: 1 hour preparation, 7 hours cooking.
Precision: approximate measurement OK.


Michael R. Dow 
University of Maine, Police Dept., Orono, Maine, USA 
Recipe last modified: 21 Feb 87

Original header

Path: decwrl!recipes
From: DOW@MAINE (Michael R. Dow)
Newsgroups: alt.gourmand
Subject: RECIPE: Michael's spaghetti sauce
Message-ID: <11517@decwrl.DEC.COM>
Date: 22 Aug 87 08:56:36 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: U. of Maine, Police Department, Orono, Maine
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Approved: reid@decwrl.dec.com

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