"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spaghetti Sauce, by Pat Carter, is from A Collection of Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. bulk Italian sausage 1 1/2 c. finely chopped onion 1 - 12 oz. can tomato paste 3 - 28 oz. can Italian-style or crushed tomatoes in puree 2 c. water 4 tsp. minced garlic 4 bay leaves 2 T. sugar 4 tsp. dried basil leaves 2 tsp. dried oregano leaves 4 T. chopped fresh parsley 2 tsp. salt
In a large pot, cook and stir the Italian sausage with onions until meat is brown, drain fat. Add remaining ingredients. Bring sauce to a boil; reduce heat and simmer for 2 hours, stirring occasionally. Allow sauce to cool and freeze in separate containers.
Makes 12 c. of sauce
It is nice to have the sauce on hand when people stop by unexpectedly and end up staying for dinner.
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