Prep 15 mins
Cook 3 hrs
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!
- 2 (1587.57 g) cancrushed tomatoes
- 793.78 g can tomato puree
- 170.09 g can tomato paste
- 14.79 ml sugar
- 7.39 ml salt
- 2.46 ml black pepper
- 4.92 ml italian seasoning
- 4.92 ml garlic powder
- 14.79 ml parsley
- 118.29 ml grated parmesan cheese or 118.29 ml romano cheese
- 2 onions, chopped
- 2 clove garlic, chopped
- Italian sausage or home-made meatballs
- 1-2 spareribs (optional)
- leftover cooked chicken thighs or chicken leg (optional)
- pepperoni (optional)
- Combine tomato products in large stock pot or dutch oven.
- Add a 28 ounce can of water and stir.
- Bring to a boil and reduce to a simmer.
- Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
- In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
- Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
- Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
- Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
- Fry onions and garlic until tender and aromatic.
- Remove pan from heat.
- Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
- Pour and scrape it all into the simmering sauce.
- Stir to combine.
- Let simmer for 3 hours or until desired consistency, stirring occasionally.
- I keep mine only half way covered, so it cooks down and gets thick and rich.
- Remove pepperoni, chicken and ribs if used.
- Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
- Discard pepperoni, eat it, or chop it up and add it back to sauce.
- Serve over your favorite pasta and enjoy.
This is a great sauce recipe. I have made it three or four times, and I can't believe no one has rated it yet. It really goes together easily and fills the house with a wonderful aroma while it cooks! I used an end piece of pork loin that I browned first and then put into the pot. The only change that I made was to use 1/2 cup of red wine instead of water to deglaze the pan. Then that went into the pot, too. Thanks Karen - this is a real keeper.
I made this recipe with the corresponding meatball recipe and it was great. My 14 month old son loved it too. I haven't made homemade sauce in ages, but I think it will be a regular on my menu now!
I made this exactly as posted Except I used 32 oz.(1 quart of home canned tomatoes) This is an awesome sauce. I have cooked Italian sausage and meatballs in it, and then I froze the balance to see jow well it was after being frozen. It was just as good as it was when first made. This will definitely be our sauce of choice from now on. Thanks much for a definite keeper.