Spaghetti Sauce Recipe
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Ingredients: |
Ingredients: 1 Large Can Tomato Paste 2 Small Cans Tomato Sauce 1 Large Can Whole Tomatoes Minced Garlic Sweet Basil Oregano Parsley Flakes Salt & Pepper Onion Water
For Meat Sauce: 1 lb. Ground Meat For Meatballs: 1-1½ lb. Ground Beef, 2 Eggs, Parmesan Cheese, ½c. Bread Crumbs, Parsley, Onion Powder, Milk
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Directions: |
Directions:Use food processor and quickly pulse the whole tomatoes, keeping them chunky. Chop onion and sauté with garlic in a little oil. Be generous with spices. Add water to desired thickness. May need to add water while cooking. Simmer over low heat for 1½ hours. If making meat sauce, cook ground meat. Rinse grease off under running water. Drain well in a colander. Add to sauce while cooking. For meatballs, combine ingredients with a dash of milk. The mixture should be soft. Cook in a fry pan until browned. Drain on paper towels then add to sauce while cooking. “Can brown Italian sausage and add to sauce.” |
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Personal
Notes: |
Personal
Notes: Mom didn’t always measure her ingredients and therefore her recipe for this sauce has no measurements for the seasonings. She added them to taste. Later in the years, she told me her “New Sauce” recipe was 1 jar of Prego, 1 jar of Bertolli, large can diced tomatoes, add spices and “wing it, Kid!” According to her, the secret to meatballs was to keep running your hands under water while mixing. The water is absorbed by the breadcrumbs instead of milk. Also, you may opt to substitute petite diced tomatoes for the whole tomatoes to avoid the food processor.
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