19 June 2011

Pasta Sauce


Sweet (or what ever kind) sausage (if desired)
Meatballs (if desired)

3 cans tomato puree
1 1/2 cans water

1/2 cup sugar, level
1 1/2 tbsp garlic powder, rounded
1 tsp oregano, rounded
1 tbsp parsley, rounded
1 1/2 tbsp onion powder, rounded
1 tsp sweet basil, rounded
1 tsp salt, level
4 tbsp Parmesan cheese, rounded
4 large bay leaves


Empty the 3 cans of tomato puree into a large stock pot. Use 1 can to add an additional 1 1/2 cans of water. Bring to a boil.

While you wait for the sauce to boil add all DRY ingredients EXCEPT SUGAR!! Stir with wooden spoon to combine all dry ingredients.

Once sauce comes to a rolling boil add sugar and stir well.

Cut up cook and add sausage at this point if desired.

Turn down heat to LOW and simmer for 3 to 4 hours. Put the pot lid on at an angle so steam can escape. Sauce will cook down and thicken.

Makes A LOT of sauce. We've never measured how much. We have a family of 7 and this sauce can see us through at least 4 meals. We eat a lot of pasta :)

After sauce is done cooking, let it cool down with the lid on. Place in refrigerator for up to 10 days. After 10 days it starts to turn acidic and isn't good any more. Can be frozen for up to 3 months.

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