"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Phyllis’s Spaghetti Sauce Recipe

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This recipe for Phyllis’s Spaghetti Sauce, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
1994 Minnesota Aharts' Cookbook
Added: Monday, July 14, 2008
Category:
Category:
Ingredients:  
Ingredients:  
4 medium onions, chopped
1 lb mushrooms, sliced
3 garlic cloves, minced
½ cup chopped parsley
3 Tbsp salad oil
3 Tbsp sugar
4 29 oz cans of tomatoes (whole or diced or a combination)
3 tsp salt
4 6 oz cans of tomato paste
4 tsp dried oregano
2 bay leaves
Directions:
Directions:
In a large kettle, sauté onions and garlic over medium heat until onions are limp. Add remaining ingredients. Reduce heat to low and simmer for 2 hours stirring occasionally. Discard bay leaves.

This recipe makes about 1 gallon of sauce. Use what you need and freeze the rest.

 

 

 

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