"The belly rules the mind."--Spanish Proverb

Award Winning Spaghetti Sauce Recipe

This recipe for Award Winning Spaghetti Sauce, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Helen Albis
Created: Monday, October 15, 2007

Category:

Ingredients:
1 lb. Italian sausage
1 lb. country ribs (pork)
2 3.5 oz. cans Italian plum tomatoes
2 6 oz. cans tomato paste plus 2 cans water
2-4 cloves garlic
2 tbsps. minced parsley
2 tbsps. dried basil or about 8 fresh basil leaves, minced
1 tbsp. oregano
2 tsps. sugar
salt and pepper, to taste
1/4-1/3 cup dry red wine
1/4 cup olive oil

Directions:
In a large pot, brown the sausage and country ribs in about 1/4 cup oil over medium heat until nicely browned. When brown, remove all but 2-3 tbsps. of the oil and combine all the remaining ingredients into the pot. A blender or food processor very easily chops the tomatoes, garlic, parsley and basil in one operation. Otherwise, the tomatoes should be put through a food mill and the garlic, parsley and basil chopped by hand.

Bring contents of the pot to a boil, reduce heat to low and simmer 1 1/2 to 2 hours until nicely thickened.

Note: A spicier sauce can be made by adding the desired amount of dried red pepper.

Number Of Servings:
This makes enough sauce for 2 pounds of spaghetti and serves 6-8 people.
Personal Notes:
Grandma won 2nd place with this recipe at Curious Jane's restaurant.

 

 

 

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