Spaghetti Sauce - Tips and Recipes

By kim (Guest Post)

if you leave a large pot of sause on the stove over night to cool down, with meatballsa and sausage in it will it be ok to eat the next day, or should it have be refrigerated right away.(even still hot)?

By

valleyrimgirl

Here is my recipe for homemade spaghetti sauce:

Valleyrimgirl's Spaghetti Sauce

In a large non stick pot put in:

25 c. raw tomato juice, no seeds
5 c. minced onion
2 c. minced deseeded zucchini, skin on
1 c. minced green pepper
3 cans minced mushrooms or mince raw muchrooms
5 t. basil
4 t. minced dried garlic
1 T. fresh chooped parsley
2 t. black pepper
1/2 t. allspice
5 t. oregano
2 t. celery seed
3 T. salt plus 1 t. salt
1/2 c. olive oil
1 c. vinegar

Boil the above ingredients for 1 hour. Stir often depending on quality of pot. (I have a Paderno (excellent quality) pot and rarely does anything stick on when I am using it)

While the mixture is boiling for the one hour, wash about 10 to 12 quart jars (I reuse Ragu and cheeze whiz jars) and place them in the 200 F oven to heat and sterilize. Place jar lids in pot of water on stove top and boil for 5 to 10 minutes.

Now mix together:

2 c. brown sugar
3 tins of 13oz. tomato paste
3 tins no name tomato soup (cheap brand) (this adds a creaminess to the sauce)

Add this mixture to the pot and whisk it in, boil 10 - 15 minutes more.

Right at the end mix:

1/2 c. cornstarch with a little water and then SLOWLY whisk it in, stirring constantly to thicken the sauce. Cook for a few more minutes (now it will stick on...depending on your pot)

Pour into hot sterilized jars up to 1/2 inch from top, wipe top of jar to make sure it is clean, and take your hot lid and tighten onto jar. You are done. When the jar is cooling the lid will pop.

This recipe is one that I worked on for about 5 years, trying girlfriends' recipes and altering them to make them better. I find that it is very very similar to the ragu and other name brand sauces in the stores. If you like the vegetables in the sauce...the zucchini, onions, or mushrooms to be chunkier then make them like that. The zucchini and mushooms are optional.

I use this on pizzas, with spagetti, in lazagna, casseroles, or anywhere else that tomato/spaghetti sauce would be wanted. It is excellent!

By

ThriftyFun

When making spaghetti sauce with italian sausage, place uncooked sausages in pan with a perimeter just large enough to encircle the sausages. Put in just enough hot water to cover the sausages. Bring to a boil, cover tightly, and simmer till sausages ore tender. Use this as a base for your spaghetti sauce as it really enhances the flavor of the sauce. Also try cooking some country style spare ribs in the sauce. The flavor is outstanding and the ribs become so tender.

By Angellface