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Chris' Spaghetti Sauce Recipe

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This recipe for Chris' Spaghetti Sauce, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Jones
Added: Thursday, July 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Olive Oil
1# piece of beef (chuck roast, ribs, steak) and
1# piece of pork (country ribs, chops, roast, sausage). These should be inexpensive cuts of meat with bone and fat.
Large onion, chopped
several cloves of garlic, minced
10oz can tomato puree or 2 small cans of tomato paste
3 32oz cans diced, crushed, whole or any combination of tomatoes
salt, pepper, oregano, thyme, red pepper flakes, rosemary, sage, parsley
water as needed

Directions:
Directions:
Pour enough olive oil in the bottom of a heavy stainless steel pot (8-10 qt) and sear meats on med-hi heat (brown on both sides). Remove meat from pot leaving fat and oil behind. Add chopped onion and as many minced garlic cloves as you like (I use 6-8). Lower heat and sautee until soft and very lightly browned.

Push onions and garlic aside and scorch (lightly brown) the tomato paste or puree. Add the 3 cans of tomatoes and 2 cups of water. (Using tomato sauce for one of the cans of tomatoes will speed up the cooking time and create a smoother sauce.)
Bring to a soft boil and then lower heat to allow the sauce to simmer. Continue to stir frequently to be sure that the sauce on the bottom of the pot doesn't begin to stick. Add additonal water as it evaporates to achieve desired consistency.

After 30 minutes or so of cooking, add the following:
1 T of salt
1teas to 1Tbl of basil, oregano, thyme, red pepper flakes, rosemary, sage. If you use fresh herbs, double or triple the quantity.
1/2 cup minced parsley (fresh)

Stir well and often. The entire simmering process will take 3-5 hours. If you make meatballs, they can be added directly to the sauce for cooking, or they can be browned or baked first and then added. Meatballs can also be used instead of a the pound of seared beef.

As the tomatoes cook, a "red scum" will form on top of the sauce and sides of the pot. REMOVE THIS RESIDUE. Do not stir it back into the sauce as it will create a bitter taste.

To create a smoother consistency, you can puree several cups of the sauce in the blender and return to the pot. Add water as needed to keep the sauce as thick or thin as you like.

Sauce will keep refrigerated for at least a week. It freezes well or can be canned like any other vegetable product.



Number Of Servings:
Number Of Servings:
3 - 4 quarts
Preparation Time:
Preparation Time:
5-6 hours
Personal Notes:
Personal Notes:
This recipe can be doubled if you have a 12-16 qt saucepan to accomodate the increased volume.

 

 

 

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