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Prep 20 mins
Cook 3 hrs
This is a delicious meat sauce that has a very fine texture. It comes from a famous restaurant in Huntington, West Virginia that has been serving this spaghetti for 67 years.
- Mix all ingredients except for the bay leaves together until smooth. DO NOT BROWN THE GROUND CHUCK. This is what makes the texture so fine.
- Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top.
- Cover and simmer on low heat for 3 hours. Stir occasionally.
- Remove bay leaves. Skim fat from top.
- Serve over spagetti noodles.
My family loves Jim's Spaghetti, it's a classic and always amazing. We live about an hour away from Jim's and crave it frequently. I made this one Sunday when the craving couldn't be quenched as they are closed on Sundays and Mondays. I was so pleased at finding this recipe. I had to downsize the amount since I only had about 1.5 pounds of ground beef. I also had to substitue some italian seasoning for the oregeno and bay leaf. I used a little taco seasoning for chili powder and dried minced onion was the only thing I had to use. I turned out delish and all of our tummys were happy. Thanks for the recipe!!
I live near Jim's but have never eaten there. I have made this sauce and it is delicious. It is my favorite pasketti sauce.
YUMMY! Since I don't live near Huntington, WV anymore, I was so pleased to find this recipe. And even more pleased to find that it tasted VERY close to Jim's. I've made it 5-6 times since I discovered this recipe just a couple of months ago. Great to feed a crowd and so easy, you'll swear it shouldn't be that good!