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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jís Spaghetti Sauce Recipe

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This recipe for Jís Spaghetti Sauce, by , is from The Conley Family 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!

Shannon Conley


Onions (2 medium or 3 small) grated fine
Green Peppers (2) grated fine
2 Tbsp each of oregano, parsley & basil leaf (dry ingredients)
1 1/2 Tbsp of salt & Pepper
1 Tbsp Celery seed
8 medium Bay Leafs
8 chicken boullion cubes
10 Cloves of garlic (uncrushed)
6 Can Tomato Paste
1 28oz Tomato Sauce
1 15oz Tomato Sauce
2 cans diced tomatoes
Olive oil
1/3 to 1/2 cup Parmesan cheese (go by looks)
10oz Chianti
Sugar to taste
1 mild 2 sweet pkgs of Johnsonville Italian Sausage (frozen or thawed cook time would take longer from frozen)

Thin layer of EVOO & put sausages in on medium heat to start cooking.

Add 6 cans of tomato paste & 2 things of water for each can to rinse.

Add onions, green peppers & 2 cans of diced tomatoes.

Put dry ingredients in, garlic & boullion

Once it starts bubbling turn to low cook 1/2 hour to 1 hour. Leave uncovered to thicken to your liking.

Add tomato sauce with just enough water to rinse out can.

Keep on low stirring periodically

About later add Chianti

About 1/2 hour before you think itís done add Parmesan cheese

1/2 hour later add sugar to taste




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