Mom made this fabulous sauce from early in her marriage and our family has continued to enjoy it on spaghetti, chicken parm and lasagna. Dad took over the cooking some time in the 80’s and now it’s “Dad’s Spaghetti Sauce”. He follows the recipe to a “T” but I like to 
double up on the herbs (except the salt and sugar) — it’s great any way you make it! Salute!
| 1 1/2 lbs. hamburg 1 large onion 2 cans tomato paste (12 oz. ea.) 1 can whole tomatoes 4 cups hot water (*juice from whole tomatoes) 2 Tbsp parmesan cheese 1 Tbsp sugar |
2 tsp. oregano 1 tsp. salt 1 tsp. garlic powder 1/4 tsp. pepper 2 beef bouillon cubes 1 tsp. sweet basil 2 bay leaves |
Whole tomatoes (canned) – drain liquid, add to water to make the 4 cups. Add mushrooms if you’d like.
Brown hamburg and onion, drain. Dissolve bouillon cubes in hot water. Mix parmesan and all spices in small bowl. Add all to meat. Simmer for hours.
Lynne – my recipe differs slightly from yours. Yours implies that the lg can of tomatoes is optional; in mine it’s MANDATORY. It should be listed in the list of ingredients. To clarify: the TOTAL amount of liquid/water is 4 cups, including that used to dissolve the bouillon and the amount of liquid from the can of tomatoes that is substituted for water