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Spaghetti Sauce
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2 cans (26 oz) Puree + ½ can each of water | |
1 can (26oz) | whole tomatoes |
Roma tomatoes, alternative | |
1 can (15oz) or 2 (8oz) tomato sauce + ½ can water(15oz) or if using 2 8 oz. add ½ can for each | |
2 cans | tomato paste |
1 | onion diced |
4-5 large cloves | garlic minced |
3 | bay leaves |
½ tsp. | fennel |
¼ tsp | red pepper seeds |
1 ¼ tsp | Basil |
1 TBLS | sugar, (or tad more to taste) |
It is used to combat some of the acidity from the tomato products. If you add the juice from the canned tomatoes you may want a bit more sugar.
Sauté onions in olive oil over medium to med low heat, as they soften add garlic and bay leaves, red pepper seed, fennel sauté for additional 2 - 3 mins. Add puree, sauce, tomatoes broken up, paste and all of the above mentioned water. Mix and then add basil and sugar. Keep it simmering slowly (not boiling!) and stir often making sure to not let it stick to the bottom of the pan. I would prepare 4-5 hours minimum to serving. I like to make it in the late morning and simmer for at least 4-6 hours. If you want you can always make it a day or two before - then once you let it cool store in fridge and then reheat when you are ready for it.
If you want to add cooked crumbled sausage, pepperoni or sausage links do it separately, drain on paper towel and add later. The crumbled sausage can be added 1-2 hours before, for the links add about 15 mins before serving (will make it to oily and salty if sooner) As for pepperoni I wouldn’t add more than 1 hour before serving.
To cook sausage links you can do in fry pan – poke with a fork then over medium heat cook until lightly brown on all sides (turning them), reduce heat then add water to about ½ inch deep. Cover and simmer turning them 1/2 way through and once the water is almost evaporated remove cover and let it finish the evaporation process. Total cook time should be 15-20 mins.
Can also broil 8 inches or so from the source and turn frequently on all sides for about 15 mins. Each broiler is different so yours could be completely different. I have used of late the fry pan method seems to work more consistently and the skin isn’t as tough.
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