"My father, Tom Silvestrini, taught me how to make our family recipe for spaghetti sauce. He liked to use mild Italian sausage, but I like it hot. Either way it’s always been a crowd pleaser and a part of our heritage."- Mayor Jeff Silvestrini
Silvestrini Spaghetti
1 pound ground beef or turkey
4-6 large Italian sausages, cut into half inch pieces
1 large onion, chopped
2 or more cloves of garlic, chopped
Two to three 14 oz cans diced tomatoes
One 28 oz can tomato sauce
Tomato paste - start with half a 6 ounce can and add more if you like a thicker sauce
More Italian seasonings than you’d ever think you’d need. I usually cover the surface of the meat and tomato mixture with ~ 1/4 inch
Brown the meat, sausages and onions. Pour off fat. Add rest of ingredients, stir well, and heat to boiling. Put in 300° oven for 4 or more hours.
Article by Aimee L. Cook /Recipe:Jeff Silvestrini
Photography by Millcreek Common/Millcreek Public Market
Originally published in Millcreek City Lifestyle