Spaghetti Sauce Recipe
Spaghetti Sauce Recipe
I love spaghetti and Ace Candoli's spaghetti sauce is the best Iíve ever had.
I still remember how wonderful it tasted when he made this for my family
when I was a little kid, many years ago.
In 1995, I visited Ace and his wife Joan in Austin, Texas,
and he made it for me again. Although it had been 20 years since I'd eaten his
spaghetti, all the memories came flooding back with my first taste of that
special sauce, and it tasted exactly as I remembered. Although I'd eaten a
lot of spaghetti in a lot of restaurants during the previous two decades,
in all that time, I hadn't tasted anything that came close to his
tell Ace, but his spaghetti sauce is one reason I stopped in Austin to visit him and Joan
in 2001 and, thankfully, he made a huge batch of it the first night I was there.
Needless to say, when I left a few days later, the spaghetti was long
During my visit,
Ace was kind enough to give me his recipe. It takes a while to make, but itís
well worth it. Yes, there isn't much garlic in it, but Ace is Italian and he
says that authentic
Italian spaghetti sauce uses little or no garlic. Take it from me, he
knows his stuff, so put away those jars of Prego and Ragu and enjoy what real
spaghetti sauce is supposed to taste like.
will feed approximately four people when used with about Ĺ pound of cooked
pasta (we prefer angel hair rather than spaghetti).
teaspoons of olive oil
garlic clove, finely chopped
medium onion, finely chopped
medium carrot, finely chopped
celery stalks, finely chopped
pound of ground beef (10% or less fat content) (Can substitute ground turkey or
6-ounce cans of tomato paste
can of mushrooms (stems and pieces)
and pepper to taste
a large pot, add two teaspoons of olive oil and brown the garlic, onion,
carrots, and celery. Simmer the
vegetables until transparent (about an hour). In a separate pot, brown the
meat and drain it, then add the meat to the vegetables and cook about an hour.
the tomato paste and the mushrooms, along with 18-24 oz (3-4 cans) of water and
simmer for about four hours. If the
water boils away, just add more. Stir
every 20-25 minutes to prevent sticking. Serve with pasta and enjoy!
The master Italian chef, Ace Candoli, dishing up some of his great spaghetti
during my visit.