Gram's spaghetti sauce from Let Me Feed You: Everyday Recipes Offering the Comfort of Home (page 186) by Rosie Daykin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nancith on May 18, 2025

    My hubby & son said this was delicious (I, a vegetarian, did not partake), a little runny, but delicious none-the-less. No problem with a carrot-y taste as a previous reviewer experienced. My only improvement would be to simmer with the lid off, rather than on as recipe specifies, to help thicken up the sauce since it was, even after 3 simmering hours, rather thin & juicy. Flavor-wise, however, this was much appreciated! My only change was having to use canned fire-roasted diced tomatoes + tomato puree since that is what was on hand.

  • averythingcooks on August 24, 2019

    I tried this recipe because of the method of pureeing carrots, onions & celery in a small amt of water before adding to the meat with everything else. I did add minced garlic & some hot Italian sausage to the beef and also puréed the tomatoes with lots of fresh basil leaves. A taste early in the simmer was very carrot forward - not happy. I added a good splash of red wine, more tomato paste and some basil pesto.......a much later taste was better! Next time I think I would use red wine in place of water to purée the veg.

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