My Spaghetti Farm Guest Post!

Yum Lasagna!
Yum Lasagna!

I have never shared my spaghetti sauce recipe with anyone but my own children.

Today I break that practice. I hope you enjoy!

The reason is that I have again been allowed the amazing privilege of guest posting at Farm Bureau’s blog site, thanks so much to Arkansas Women Bloggers!

I share there, how to make lasagna pasta in one, simple, easy-to-manage sheet. You will not believe how much more often you will feel like pleasing everyone with a sumptuous lasagna supper, once you eliminate the cost, inconvenience, and grief of store-bought, pasty-white, lasagna noodles.

Since most folks make red lasagna, using regular marinara or spaghetti sauce, I thought: why not go all the way and make the entire dish from scratch, beautifully and deliciously natural, whole, and health-giving!

So, here is my recipe, a rare, costly, never-before-given gift, from me to you. All I ask in return is that you go to my guest post , leave a thankful comment, and share it everywhere you can think of!

My Secret Spaghetti Sauce

2 Tbsp. olive OR coconut oil OR bacon grease
1 lb. lean, ground, American beef or venison (opt.)
1 medium onion, chopped
1 to 3 cloves garlic, pressed
1 c. fresh, mixed Italian herbs, chopped OR 1/4 c. dried Italian herbs
1 dash cayenne powder
1 qt. whole tomatoes
1 small can tomato paste
1/4 c. catsup
2 Tbsp. Worcestershire sauce
1 Tbsp. corn starch, stirred into 1/2 cup water (if not making lasagna)

Brown meat (if desired), onions, and garlic in oil or grease, stirring often, until meat is crumbly and vegetables are clear, to slightly browned. Stir in Italian herbs and cayenne, and warm for a few minutes in the meat and/or fat. Stir in tomatoes, tomato paste, and catsup, until well blended. Heat through and simmer on low, covered, until ready to serve. At the last minute, stir in Worcestershire sauce, and cornstarch/water, if desired. Heat through again, stirring constantly and it is ready. Yields enough for one 9″x13: lasagna, or six servings of spaghetti with salad.

Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

8 thoughts on “My Spaghetti Farm Guest Post!

  1. At first blush, I was inclined to scream “NOOOOOOOO!” as I saw a family secret being flung out into the Ether-world. But then I realized this isn’t the REAL secret recipe that was passed down to me when I left home.

    So…WHEW!! 😉

    1. You SHOULD blush, calling my out like that! 😀
      Actually, I do recall updating the recipe after you left home…was it 20 years ago? Almost! 😀 You should take some notes and see if you don’t like this better?

  2. The “real” recipe has other veggies in it, another sauce not mentioned here, an unusual spice blend, and a particular ratio of “Italian spices” that this recipe doesn’t reveal. Secret still safe, as far as I can tell. 😀

  3. Katharine, I enjoyed the banter with Andy as much as reading the recipe. Going to try it. There must be some Italian in me somewhere ’cause I crave Italian food. Thanks.

    1. Thanks, DiAne! He’s just harassing me because he thinks he can cook. 😀
      Be sure to follow the link for the pasta business, too! Love lasagna made from absolute ground zero. 🙂

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