1/1 Photo of Long Cooking Spaghetti Sauce
4 hrs 5 mins
I am the fourth generation to learn how to make this long cooking spaghetti sauce. It has very few ingredients, and it's secret is the long cook down time that thickens the sauce. Everyone loves it, and meatballs are an added treat. This sauce freezes well for up to 1-2 months, and is sure to be a hit for any age. My mom suggests you have a splatter screen on hand to make this sauce - it can get messy if unwatched.
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Units: US | Metric
- 2 (12 ounce) tomato paste
- 10 (12 ounce) cans cold water
- 6 tablespoons sugar
- 5 teaspoons salt
- 1/2 teaspoon paprika
- 1In a stock pot, bring sauce ingredients to a boil.
- 2Turn down to simmer and cook about 4 hours, or until thick, stirring every 10-15 minutes.
- 3You can use a splatter screen over the pot, but not a solid lid - sauce needs to be uncovered.
- 4For meatballs:.
- 5About one hour before sauce is finished, combine ground chuck, egg and salt/pepper to taste in a bowl.
- 6Combine in bowl, and form into round balls. I use a cookie scoop.
- 7Spoon balls into sauce, and allow to cook while sauce is simmering.
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Nutritional Facts for Long Cooking Spaghetti Sauce
Serving Size: 1 (634 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 310.1
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 6.0 g
- Cholesterol 81.9 mg
- Sodium 2201.4 mg
- Total Carbohydrate 25.7 g
- Dietary Fiber 3.5 g
- Sugars 19.9 g
- Protein 19.2 g