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Linda's Spaghetti Sauce Recipe

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This recipe for Linda's Spaghetti Sauce, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 (29 oz.) cans tomato puree
4 (29 oz.) cans tomato sauce
1 (29 oz.) can chopped tomatoes
1 (6 oz.) can tomato paste
10 cloves garlic
2 tsp. dried oregano
2 tsp. basil (use more if fresh, if none use dried)
1-1/2 tsp. salt
1 - 2 T. sugar
water

Directions:
Directions:
Mix all together in a very large pot -- rinse out cans with small amounts of water and add to sauce. If you want it thinner, add more water. This sauce has a tendency to be a little too thick, so keep checking it throughout the cooking process and add water if you want to thin it out a bit. Taste it for flavor after it cooks a couple of hours and adjust seasonings if needed. Again, if you like sweeter sauce, increase the amount of sugar. Some days I like it sweeter than other days. I use this sauce and add a full recipe of meatballs and 2 lbs. of Italian sausage (in casings) to it and simmer (uncovered) for about 4 to 6 hours, stirring occasionally. Brown both the meatballs and sausage before adding to the sauce, the flavor of the meat definitely enhances the taste of the sauce. The sauce (without the meat) freezes well. I also use this leftover sause for lasagna or with stuffed shells, etc. -- I cook up some lean hamburger and add to the sauce for lasagna.

Number Of Servings:
Number Of Servings:
Probably 20
Personal Notes:
Personal Notes:
I learned to make sauce this way from my Italilan neighbor in Ohio, Patty Prussia. Most people really like it.

 

 

 

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