Monday, March 25, 2013

Grandmother's Pasta Sauce

I’ve never been a big fan of jarred pasta sauce.  Some will do in a pinch, if necessary.  Probably I just find them too sweet, or perhaps it’s because I have been enjoying and preparing my grandmother’s sauce recipe for most of my life.  My grandmother is the best with the classics – meatballs, lasagna, manicotti, oh, and her cheese balls well, let me tell you(this will be a future post).


 
 
This thick and rich sauce is really versatile, and it is the sauce that my grandma uses for all of these dishes. It also works well as the base to cook meatballs or Italian sausage links in.  I brown my meatballs first to get a good crust on them, and then I add them to the sauce.   

Every so often, I whip up a pot and freeze it in smaller amounts to use for quick weeknight dinners as well as special occasion dinners. My family loves this sauce recipe.  I hope you will too. 

Homemade Pasta Sauce

2 tablespoons olive oil
28 oz. can diced tomatoes, strained
28 oz. can tomato puree
12 oz. can tomato paste (add ½ can of water)
28 oz. can tomato sauce
½ c. dry red wine 
1 medium green bell pepper, thinly sliced
2 tablespoons sugar
½ tsp. onion powder
2-3 garlic cloves
Fresh basil leaves, torn
Salt and black pepper to taste

In a large pot, combine all ingredients.  Simmer for three hours.

Note:  I use Hunt’s tomato products. You may, of course, substitute fresh chopped tomatoes.  Since I mostly make sauce during our cold Midwest winters, good fresh tomatoes usually aren’t available.


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