Homemade Italian Spaghetti Sauce
Homemade Italian Spaghetti Sauce
3 or 4 tablespoons olive oil
8 garlic cloves
1 large onion
1 large green pepper
8 ounces fresh mushrooms
One 6 pound 9 ounce can tomato puree (available at warehouse stores such
as Sams Club and BJs) *
2 tablespoons Worcestershire sauce
1/2 cup dried oregano
1 1/2 teaspoons chili powder
2 teaspoons salt
3/4 teaspoon pepper
3 tablespoons sugar
2 teaspoons cinnamon
1/8 cup basil
1 teaspoon garlic powder
Mince garlic; chop onion, pepper, and mushrooms. Saute garlic in hot
olive oil briefly, then add onion, pepper, and mushrooms and continue to
saute. Add tomato puree and stir well. Add spices. (If you like, add
a little less than the full amount of each spice at first to ensure that
you don't add more of a particular spice than you like.) Simmer at
least one hour, then taste sauce to test the spices and add more as
necessary. The sauce must be simmered for at least three hours, but is
best when simmered for several hours. Serve over angel hair pasta or
capellini.
* Or the equivalent amount in smaller cans. All seasonings are measured
based on the warehouse-sized can of tomato puree. My mothers original
recipe called for 1 large can tomatoes, 1 large can tomato puree, 2 cans
tomato paste, and 1 can tomato sauce. I don't know the exact size of
the cans she used, and I find that using the large can of tomato puree
works best.
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