Old World Spaghetti Sauce

Donna
Gold Post Medal for All Time! 555 Posts

jars of sauce A 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!

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:

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.
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.
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.

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.
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.

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!
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.

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.

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.

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.

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!

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Anonymous

July 24, 20170 found this helpful

Very similar to my spaghetti sauce. my husband says that its the best.

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Tim Miller

July 27, 20210 found this helpful

Any alternative to the peppers?

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Jess
Silver Post Medal for All Time! 267 Posts

July 28, 20210 found this helpful

If you don't like the taste of peppers, I would just leave them out. You might try just using one red pepper, diced finely.

They have a much more mild taste than green ones and you might not notice them once the sauce is cooked down.

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Jackie H.
Silver Post Medal for All Time! 355 Posts

July 28, 20210 found this helpful

Yes, you can use extra lean ground beef (90% fat free) Then you have a nice meatsauce!

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Jackie H.
Silver Post Medal for All Time! 355 Posts

July 28, 20210 found this helpful

I also always add 2-3 tablespoons of sugar. It cuts the acidity of the tomatoes. I also add a 1/2 cup of grated Parmesan cheese. It tastes so good and thickens the sauce nicely!

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