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Mary Waishwell's Spaghetti Sauce Recipe

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This recipe for Mary Waishwell's Spaghetti Sauce is from Our Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 small cans Constantino tomato paste
2 small Constantino tomato sauce
3 1/2 cups fresh peeled tomatoes (mashed) OR
1 No. 2 1/2 can tomato puree
1/4 c. chopped onion
2 clove garlic chopped
1/4 c. chopped celery
1 tsp. salt
1 tsp. sugar
1/4 tsp. fresh nutmeg
1/2 tsp. oregano
1/8 tsp. pepper
1/4 c. chopped parsley
1/4 c. Romano cheese (or parmesan)
1/4 tsp. baking soda added last
olive oil
can add mushrooms

Fry garlic, onions, and celery slowly in 1- 2 T. olive oil
If using fresh tomatoes, pass through strainer and add to saute. Add to pot tomato puree, paste and scause. Add the rest, except for soda and simmer 1 hour, covered.
Stir occasionally. After one hour add meatballs (see other recipe) or other meat if desired. If adding mushrooms saute before adding. Add baking soda 10 minutes before serving to neutralize acids.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is Mary Waishwell's famous (at least to our family) spagetti sauce.




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