Paul's Mother (Christine MacIver Foley) Recipe for her "Goulash"

Perhaps the Bostonian name for marinara is "goulash" so that's what she called this simple and delicious spaghetti sauce.  The different varieties of tomatoes weren't available when he was a boy so she would buy a can of whole tomatoes and cut them up with a knife in the pot. 


1 - 1 1/2 pounds of lean ground beef
1 - 28 oz.  can diced tomatoes    (flavored with basil, garlic and oregano)
1 - 15 ounce can tomatoe sauce  (flavored with Italian herbs)
2 - 6 ounce cans tomatoe paste   (flavored with roasted garlic)

Paul says "if you can't find flavored style add Italian spices, oregano and garlic to taste."

Brown meat and drain grease.  Add all tomatoes ingredients and stir.

Cook on low (simmer) for 1 hour after coming to a boil.

Serve over spaghetti (his favorite - angel hair) or favorite pasta. 


Below, a picture of the chef! 

Paul making his Mom's goulash!