The true name for this is actually “Grandpa Sauce.” My friend’s beloved grandpa passed this recipe down that was a family tradition. She shared it with me and it has been a fav in our family for years now. I actually have the recipe written down on an old envelope postmarked 2006 but I feel like I’ve had the recipe much longer than that. I asked her if she minded if I posted the recipe years ago and she said it would be fine. We just had a kitchen remodel and I had worried over the thought of losing it since my cookbooks were all stored in the garage. It’s high time to get the recipe in a more secure and easily accessible place! 😉
Rica’s Grandpa Sauce
(She highly recommended Hunts brand for the tomato products. I have also used generic and other brands and it is still yummy but the Hunts is preferred).
29 oz. can peeled whole tomatoes
2 14 oz. (or 29 oz.) diced tomatoes
6 oz. small tomato paste
3 handfuls of Italian seasoning (She said her mom swore by rubbing it together in her hands before throwing it in)
3 TBS minced garlic
3 TBS sugar
3 girgles of white vinegar (yeah, you just wait to hear those girgles 😄)
1 girgle of olive oil (basically a couple of big vinegar splashes more than the splash of olive oil)
Yellow onion (cut in big pieces)
3 spiced Bay leaves
Box of Rigatoni noodles
1 1b beef need to make meatballs
1 package Italian sausage links
For Meatballs:
Parmesan Cheese
Bread crumbs
Egg
11b beef
Mix the meatballs ingredients together and form into meatballs, bake on 350 for 10-15 min
Put all ingredients in a big pot with lid, add meatballs and cooked Italian sausage links (you can cut them up before putting into pot or add them in whole) after cooking. Bring to a boil, lower heat, and cook for 3 hours. Add water IF it is needed (I never do).
Serve over rigatoni noodles and with garlic bread 🥖 or other. She always enjoyed putting butter and minced garlic on bread du jour sticks and baking.
*I sub anything needed gluten free for myself.
