Mom's Spaghetti. Thanks, Mom.

The original Mueller’s spaghetti sauce recipe as I knew it (written below) is no longer on the box, although now there are a variety of recipes on the boxes of different kinds of Meuller’s pasta.

The times change, but the memories grow sweeter by the day. Love you, Mom.

SPAGHETTI SAUCE

2 Tbsp Mazola corn oil
1 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped parsley
2 cans (28 oz each) tomatoes
1 (6 oz) can tomato paste
2 tsp sugar
2 tsp dried basil leaves
1 1/2 tsp salt
1 tsp dried oregano leaves
1/4 tsp pepper

In 5-quart Dutch oven heat corn oil over medium heat. Add onion, garlic and parsley. Cook, stirring, 1 minute.

In a blender container place tomatoes; cover. Blend on high speed for 30 seconds or until chopped. Add to onion mixture. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 45 minutes. Serve over spaghetti.

Makes 6 cups.

MEAT SAUCE:
Follow the recipe for Spaghetti Sauce. Cook 1 pound of ground beef with onion for about 10 minutes or until browned. Makes 7-1/2 cups.

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