+
rcauntay | Jan 18, 201809:22 AM     4

Growing up, spaghetti with meat sauce at Fanny's in Evanston was my absolute favorite dish. Fanny's recipe isn't lost, but is a secret held closely by her son, who still sells jars of the sauce. My sister and I have ordered jars of it over the years, but the cost of shipping (especially to California, where I live now) has gone over the top. Sis and I are determined to recreate the recipe in our home kitchens using local, organic ingredients. Some chef friends of mine speculate that there's liver in the recipe, which might account for it's earthiness, and the creamy texture indicates a long, slow, simmering process. Fanny's also has a distinct tanginess. We've tried some bolognese recipes that call for liver and tomato paste (for tang) but it's still not Fanny's. Can we chowhounders use our taste-bud intelligence and cooking experience to re-create Fanny's sauce? Anyone else in?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

5 Brand-New Breakfast Sandwiches You've Never Tried
Recipe Round-Ups

5 Brand-New Breakfast Sandwiches You've Never Tried

by Chowhound Editors | The basic fried egg sandwich is a great dish in its simplicity. But we can't help tweaking, hacking...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers
Recipe Round-Ups

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers

by Pamela Vachon | After the New York Times notoriously published an article in May of last year lambasting the Aperol...

Beat the Summer Heat with Easy No-Bake Cookie Recipes
Recipe Round-Ups

Beat the Summer Heat with Easy No-Bake Cookie Recipes

by Joey Skladany | Summer has officially arrived and temperatures are climbing way too high in many places. If the thought...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.