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HINTS ON MAKING spaghetti sauce




Source of Recipe


COPPER AND LADYEBUG
sauteed onions and garlic in olive oil until they were soft. Then she added to that pan, tomato paste. She let it simmer and stirred and watched it for about 45 minutes. In the meantime, I was pushing whole canned tomatoes through a colander - removing pulp and seeds.

She was still stirring while I then made the meatballs. We combined what she had with the tomato water. Put it all in a roaster and turned on the oven. We let it simmer for nearly 6 hours, then put the meatballs and a package of Italian sausage, ccut in chunks, into the sauce and cooked it for another hour. LADYEBUG


Once, when we were on a trip to Europe, I had an Italian lady give me her recipe for the sauce and she said it was very important to cook the tomato paste with olive oil and a little sugar for a while before adding the other ingredients. I've done it that way since then, even when making "quick" spaghetti sauce, I always cook the paste for 5 or 10 minutes. It really does make a difference - copper