red roses

Can anyone give me a recipe for homemade spaghetti sauce that's smooth and not really very chunky? Do I just use any sauce recipe and puree it? Thanks a lot!

janRN

Redroses: my family doesn't like chunky sauce either, nor do they like meat sauces. My Italian grandmother gave me her recipe--really simple, you can add spices to your taste-again, my family likes it basic (would you say boring?)

1 can tomato puree and = can of water
1 can tomato paste and = can of water
1 tblsp olive oil in bottom of pan
fresh garlic clove crushed or garllic flakes
sm amount oregano
sm amout red pepper flakes

That's it-I usually let it simmer all afternoon. If I want to add meatballs, I bake them first and add them the last half hour.

You can doctor this up any way you want with cooked chicken or pork, etc. Add any other spices you like.

red roses

Thanks JanRN!!

Old man- New quilter

I have been making the absolute best spaghetti sauce that you have ever put a tooth to for nearly thirty years. However, if you're looking for smooth, you won't like it.

craftybear

thanks for the recipe

Mossie

I'd love it if you'll share it.

Mossie

Would you share it anyway?

Thanks,
Mossie

Old man- New quilter

OK here it is... It tastes real good if you take your time and do it right. ( I didn't say it was healthy ) This is for a LARGE amount and it freezes well.

You will need;
A large capacity sauce pot with a cover (stock pot)( mine holds about 2 1/2 gallons )
A large size frying pan.

1lb bacon

whatever meat you'd like. about 2 lb. total.. I have made this with ground beef, sausage, ground pork, ground lamb, and even chicken chunks. Use what you like or a combo of whatever.

1/2 or more bell pepper ( any color or combo )
1 red onion diced
mushrooms. canned or fresh. If canned, use the water they are packed in also.
At least 2 cloves of garlic
1 - 15oz can tomato sauce
1 - 12 oz can tomato paste
****** do not use tomato puree unless you want to ruin this ***
1 - 16 oz can Italian tomatoes
2 or 3 T. Worcestershire sauce
1 T. Bob's Dago seasoning ( see below)
Salt & pepper to taste ( this takes a lot of salt but I now use a salt substitute because of blood pressure problems)( told ya before that it ain't exactly healthy)
1 T. garlic salt

Bob's dago seasoning.......

Equal amounts of:
Whole Oregano
Whole Marjoram leaves
Powdered bay leaves
sweet basil
sage
whole thyme leaves
celery seeds
whole tarragon leaves

I make up a jar of this and keep it around for this recipe. About 1/2 teaspoon of each will last for a long time.

----------------------------------------------------------------------

Fry the bacon to a crisp and save the drippings. Set the bacon aside to cool and then crumble it.

BROWN the fresh veggies and garlic in the bacon drippings until the onion is translucent. (Add a little canola oil if you need to.)

( if you burn the veggies, you gotta start over with new ones)

Add the meats and cook until all the red is out.

Dump all this into the large stock pot, add everything else and bring it to a boil. If it's too thick, add water. As soon as it begins to boil, reduce the heat to a slow simmer and cover it.
Simmer for at least two hours. Keep checking it and stir about every 15 min to 1/2 hour. adding water if it gets too thick.

I cook mine for five to six hours or so. It seems that the longer you cook it, the better it is. And it's REAL good the "next day".

Try it, you'll like it..
( if I see this recipe marketed, I'll sue...)

Here's an idea -- for those that don't like the chunkiness....
Strain it through a colander and save the "chunky" for someone who likes it.

Bob

Mossie

LOL!! You are so funny! I promise to not market this!! Thanks so much. I'll try it tomorrow night and let you know.

red roses

Thanks so much, Bob! This looks like it will taste great! The list of spices is really helpful to me,too. Thanks again!