This is the first recipe my Godfather Ricardo taught me when I was mere lad of 14 years old. This is the only spaghetti sauce recipe I use for traditional family spaghetti dinners, the cook time on this recipe is 4 to 6 hours, it has been passed down through the generations in my family and dates back to the Old Country, Italy. Now I pass it on to you, Enjoy.
Heat a large saute pan on medium heat and pour in the olive oil, when this has heated add the onion and green pepper, saute for about 2 minutes then add the garlic and saute for one more minute and remove from heat.
Now, In a large pan, 5 quart at very least with a lid, pour in all the tomato sauce, the onions, peppers, and garlic, add all herbs, stir gently to mix, then add the tomato paste and Italian sausage, (if using links slice into 1/2 to 1 inch thick rounds). Cook on lowest heat possible. Now go pop in a DVD or something, check this in about 20 minutes, it should cook at a simmer, adjust heat if needed so you don't scorch the sauce, stir sauce as needed to avoid scorching, If this sauce gets scorched it is no good, you must ensure that you are stirring the sauce to maintain even cooking.
Okay, it's been cooking and your about 30 minutes away from it being ready, add the Chianti (if using Chianti) and mushrooms now... you may be asking why didn't I add the mushrooms before when I started this.... the answer is simple, when mushrooms cook for many hours they are disgustingly mushy and not worth eating. Get the pasta started, and garlic bread. The salad should already have been made... right?
Cook the remaining 30 minutes and feast, any left over sauce can be frozen or refrigerated for the next day. Make a double recipe and put extra sauce in jars for freezing for those evenings you just want a quick easy fix dinner. **Note for freezing in jars** only fill jars 3/4's full because the sauce will expand as it freezes and WILL shatter the jar... one big mess you'll want to avoid for sure... trust me... I know.
This recipe has brought me many moments of dinning enjoyment with family and friends, I hope that you will find it as enjoyable as I have through the 37 years I have used it.
This recipe is dedicated to my Godfather Ricardo who set my feet upon the path of culinary skills when I was a teenager.
cook on the lowest heat setting possible to maintain even simmering without scorching.
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 98 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 23mg||7 %|
|Sodium 1344.2mg||46 %|
|Potassium 1037.5mg||27 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.8g|
|Protein 8.4g||12 %|
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Calories per serving: 201
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