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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Romagnoli Pasta Sauce Recipe

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This recipe for Romagnoli Pasta Sauce is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cloves garlic, chopped fine
2 - 3 Tbsp. olive oil, enough to cover the bottom of the saucepan
3 Tbsp. Italian basil (e.g., not sweet basil) [Tip: If using fresh basil, use twice as much, e.g., 6 Tbsp. chopped fresh basil]
1 cup Italian flat-leaf parsley, finely chopped
2 tsp. salt
2 (28 oz.) cans whole tomatoes, chopped
2 (28 oz.) cans tomato puree (suggest Progresso brand)
2 (28 oz.) cans of water (e.g., approx. 6½ cups)
Directions:
Directions:
Saute garlic in olive oil; add and mix together remaining ingredients.
Boil for ½ hour. Taste, if bitter, add 1 Tbsp. sugar. Simmer approx. 2 hours. Stir occasionally. If acidy, add 1 Tbsp. baking soda. Taste again. If okay, add 1 cup sherry (optional). Simmer until desired thickness is achieved. User as needed. May be stored and frozen.
[Serving suggestion: Add meatballs sauteed in olive oil prior to serving.]
Number Of Servings:
Number Of Servings:
4 to 4½ quarts
Preparation Time:
Preparation Time:
prep = 30 minutes; cooking = 2 hours

 

 

 

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