Old World Spaghetti Sauce

Donna
Gold Post Medal for All Time! 555 Posts

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:

1. 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.
2. 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.
3. 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.

 
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4. 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.
5. 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.

 
6. 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!
7. 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.
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8. 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.

 
9. 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.
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10. 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.

 
11. 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.

 

Tim Miller

July 27, 20210 found this helpful

Any alternative to the peppers?

 

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.

 

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!

 

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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