Spaghetti Sauce

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Prep:

The longer you let it cook , the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs, or sausage, and let them cook rite into the sauce. My grandmother used to make it in the morning for dinner that night.

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Ingredients [?]

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  • add   1 (8 ounce) can tomato paste
  • add   1 large white onion
  • add   1 tablespoon oregano
  • add   salt
  • add   2 teaspoons garlic powder
  • add   1 large green pepper
  • add   1 (26 ounce) can tomato sauce
  • add   2 teaspoons onion powder
  • add   1 (26 ounce) can tomato puree
  • add   1 cup of fresh sliced mushrooms (i use crimini)
  • add   1 (26 ounce) can of crushed tomatoes
  • add   2 teaspoons extra virgin olive oil
  • add   1 tablespoon parsley
  • add   2 cloves garlic

Instructions

  1. In a large stock pot stir together Crushed Tomatoe,Tomatoe Puree, and Tomato Sauce.
  2. Set on Med-Low heat, and cover.
  3. Meanwhile, in saute pan heat Olive Oil over medium heat.
  4. When warm, add peppers, onions,and mushrooms.
  5. Sprinkle with a dash of salt and pepper to taste.
  6. Saute until onions are clear, but not browned.
  7. Add Saute'd vegetables to stock pot, folding them into the sauce with the oregano and parsley.
  8. Cover, and bring to a slow simmer, stirring occasionaly from the bottom up.
  9. Once simmering add the tomato paste,Fresh Garlic, Onion powder, and Garlic powder, being sure to mix in throughly.
  10. Turn to low heat and simmer, covered atleast 1 hour.
  11. Taste, if too acidy add sugar 1/2 tsp at a time, checking every 10 mins.