Spaghetti Sauce

This recipe is from the mother of my sister-in-law, Donna Beck, Clara Jacobs. ~ Gary B. - San Francisco


  • 3 pounds ground sirloin
  • 2 heads garlic
  • 1/2 cup olive oil
  • 1 or 2 teaspoons salt
  • 2 (12 ounce) cans Contadina tomato paste
  • 1 (28 ounce) can Contadina crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 1/2 teaspoon dried sweet basil (fresh if available)
  • 1 tablespoon dried parsley
  • 8 tomato paste cans filled with water
  • 6 chicken bouillon cubes


  1. Cook ground sirloin and garlic in olive oil over medium heat until meat loses pink color. Turn off heat.
  2. Add salt, tomato paste, crushed tomatoes, tomato puree, basil and parsley and mix thoroughly.
  3. Turn on heat. Add water and chicken bouillon cubes and stir until dissolved. Cook on a lower heat than medium until it boils, then on low for 2 hours. Stir occasionally. It can burn easily.

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