Growing up, the kitchen at Marchione’s Dining Room was my sanctuary, and my grandmother, Lila, was my guide. Every day, she’d be there, prepping with unwavering dedication for the lunch and dinner crowds. Those moments shaped me in ways I still cherish.

I’d start by helping her open cans of tomato sauce, a simple task that felt like a privilege. She’d let me stir the ground beef as it browned, the sizzle filling the air with warmth. While she handled the chopping—onions, celery, and carrots with precision—and managed all the seasoning, she taught me every step of the process with love. Though particular about her methods, her gentle guidance made learning a joy.

My grandparents raised me from age 5 to 12, and my grandma, Lila, became the most important person in my life. Mornings were spent shopping with her, gathering ingredients for the day’s menu. Together, we crafted every dish, from sauces to entrees. I loved it then, and now, looking back, I miss those days deeply. Her lessons live on in every recipe I make. This recipe the family recipe she used at Marchione’s Dining Room. Buon appetito!

Ingredients: ~2 Quarts

• 1/3 lb Ground Beef
• 1/3 Large Yellow Onion diced (about 1/2 cup diced)
• 25 oz can Tomato sauce
• 8 oz can Tomato purée
• 3 TBSP Tomato paste
• 8 oz Crushed tomatoes
• Pinch of Oregano, to taste
• Salt: To taste
• Pepper: To taste
• 1-2 tsp Granulated garlic
• 2 TBSP Parsley
• Pinch of Crushed red pepper flakes
• 1/2 Medium Carrots
• 1/2 Rib Celery
• Pinch Sugar
• 1 tsp Olive oil

Instructions:

1.  In a blender, purée the carrot and celery with a splash of water until smooth.

2.  In a 4-quart pot, heat 1 tsp olive oil over medium heat. Add a pinch of salt and sauté the diced onion until translucent (about 5 minutes).

3.  Add the carrot and celery with a pinch of salt and pepper. Cook, stirring, until the water evaporates (about 5–7 minutes).

4.  Add the ground beef, season with a pinch of salt and pepper, and cook until browned, breaking it up as it cooks (about 5 minutes).

5.  Stir in the tomato sauce, tomato purée, tomato paste, and crushed tomatoes.

6.  Add oregano, granulated garlic, MSG, parsley, crushed red pepper, sugar, and a bit more salt and pepper to taste.

7.  Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally. If the sauce is too thick, add a little water to reach desired consistency.

8.  Taste and adjust seasoning before serving.