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Frankie Vali's Chunky Spaghetti Sauce




Source of Recipe


Internet


Recipe Introduction


14 pounds Tomatoes, drop in boiling water long enough for skins to slip. Once skins are removed, core and squeeze seeds and water out. This step is important to prevent a watery sauce. Then rough chop them until you have 18-20 cups of tomatoes.Cover and set aside.

Saute the following ingredients in thick bottomed pan over medium heat until all the vegetables are cooked through, stirring often.



List of Ingredients




8 Tablespoons Olive oil
4 cups Onions,finely chopped
1 cup carrots, peeled and finely chopped
3 cups celery, finely chopped
1 cup green pepper, finely chopped
.(approximately 30 minutes)

Add:
4 teaspoon minced garlic
1-1/2 cup beef broth
6 oz. can Tomato Paste
14 1/2 oz. can tomato sauce
2 Bay leaves, crushed
1/4 cup fresh chopped Basil
2 Tablespoons Thyme
3 teaspoons Oregano



Recipe



Add the tomatoes with the sauted veggies and seasonings to a large pot, bring to a slow simmer over medium-low heat for 30-45 minutes or till you have the thickness you like in your spaghetti sauce. Stirr often to prevent scorching and sticking. I let it cool completely and pour 4-6 cups into each zip-lock bag for freezing.

Put in several pinches of hot pepper flakes or 8-10 dropsTabasco sauce to add a little heat to the sauce just before its finished cooking. But this is up to your families taste.