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Spaghetti Sauce Recipes


Gold Post Medal for All Time! 555 Posts
July 27, 2015

jars of sauceA true old world family recipe handed down from my Italian grandmother to my mom, then to her 5 daughters. So delish and it makes enough for 4 meals. Manga!

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Total Time: 2 hours

Yield: Sauce for 4 meals

Source: My Italian grandma!

Ingredients:

  • 1 lb (or more) Italian sausage ($4.00)
  • 1 large onion ($1.00)
  • 1 or 2 red or green peppers ($2.00)
  • 2 cans (6 oz) Italian paste or a 28 oz can crushed tomatoes ($1.25)
  • 1 can (28 oz) tomato puree ($1.25)
  • Italian spices (basil, thyme, oregano, bay leaves) ($1.00)
  • 3 cloves garlic

Steps:

  1. On low heat place a large pot on the stove with your Italian sausage. I just pierce them and leave them whole. I like to use two or more lbs. of sausage, since I divide the finished sauce into 3 canning jars to freeze for future meals.
  2. After the sausage starts to brown a little, add the cut up peppers, onions and 3 cloves of garlic and continue until the veggies start getting a little soft.
  3. I add the tomato paste (or crushed tomatoes) and the tomato puree to the cooking pot. I then fill the 28 oz. can with water three times. Add that to the mix while stirring everything.
  4. peppers and cans
     
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  5. When the garden is in season, I will add one cup of shredded zucchini or even shredded carrots to get more veggies in us, but this is my variation on my family recipe.
  6. I leave the sauce on just below boil. Place a cover on the pot and set the timer for 1 1/2 hours. I will check and stir it every once in a while, but it is basically on its way without much more intervention from me.
  7. pan full of sauce
     
  8. For the last 1/2 hour I stir in the Italian seasonings (I add my own fresh basil from the garden but dried will do). Adjust to your own taste!
  9. I let it cool awhile. Then I pour some sauce into 3 canning jars. I put the sausage on a plate and cut each up at this time, dividing them evenly into the jars.
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  11. I leave some sauce and sausage in the pan for our supper that day. Once we've been smelling it cook, everyone wants it! It's also a great way to use every drop in the pot. Pictured is zucchini pasta with the sauce.
  12. dinner plate and jars
     
  13. I let the sauce in the 3 canning jars cool for an hour or two, then place them in my refridgerator overnight with the caps loosely on them. The next day I place the jars (still with the caps loose since they will expand in the freezer and break if you don't). I now have 3 instant, easy meals for the next month! All I need to do is add, pasta or ravioli to the reheated jar of sauce. I reheat mine in my microwave with the tops removed and a bowl on top of the jar, 3 minutes at a time until warm enough for me.
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  15. Bonus tip: I have started using the new product that is a spiral vegetable cutter that turns veggies into pasta and I love it! I turn garden zucchini into my pasta for the spaghetti sauce. I drop the zucchini pasta into some boiling water for 5 minutes then place it in my sauce pot with the remaining sauce to use every drop. This makes clean up easier too.
  16. spiral veggie cutter
     
  17. With the Veggetti Spiral Vegetable Cutter I turn sweet potato, white potatoes, cucumbers or carrots into vegetable strings for pasta, salads, stir frys or fritters. It's healthier than pasta too. I am not a big additional kitchen appliances but since I am trying to eat less pasta, this was on sale half price ($6.99). I have an abundant produce garden and took the chance. I love it!
  18. spiral veggie cutter
     
    spiral veggie cutter
     
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