Sunday, August 15, 2010

Grandma Tillie’s Polish Spaghetti Recipe

I taught my daughters how to make this today, and they asked me to write it down. Its all in my head and I just remember watching my Grandma Tillie and my Dad make it for as long as I can remember. I believe the only reason its called “Polish” is cuz of the meat.


2 T Olive Oil

4 carrots, sliced thickly

1/2 an onion, diced

1 small bell pepper, diced

4 cloves of garlic, minced

1 14 oz can of tomato sauce

3 14 oz cans of diced tomatoes

1 6 oz can of tomato paste

1 tsp each: oregano & basil

3 bay leaves

salt & pepper to taste

1 or 2 fresh tomatoes, diced

Leftover meat from the freezer. I used some ribs and tri-tip, but you could use chicken, pork chops, ham, whatever you have handy. This is the Polish part! :)

Rigatoni noodles, cooked according to package.


Saute the onions, bell pepper, and carrots in the olive oil for about 7 minutes or until softened. Add the garlic and cook another 2 or 3 minutes. Add the spices and cook another minute. Add the canned tomatoes, bring to a boil, and simmer uncovered for about an hour. Now add the fresh diced tomatoes and the meat and simmer covered for another hour. If it seems thick, add water, beer, or wine to thin it out. I always check the spices at this point and usually end up adding a little bit more oregano & basil.

Serve over hot cooked pasta with grated Parmesan cheese. Enjoy!

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