1/1 Photo of Spaghetti Sauce
2 hrs 20 mins
KIM WILSON's Note:
The longer you let it cook the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs or sausage, and let them cook right into the sauce. My Grandmother used to make it in the morning for dinner that night.
My Private Note
Units: US | Metric
- 1 (26 ounce) can crushed tomatoes
- 1 (26 ounce) can tomato puree
- 1 (26 ounce) can tomato sauce
- 2 teaspoons extra virgin olive oil
- 1 large green pepper, chopped
- 1 large white onion, chopped
- 1 cup fresh mushrooms, sliced (I use crimini)
- salt, to taste
- pepper, to taste
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 (8 ounce) can tomato paste
- 2 garlic cloves, finely minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
- 2Set on medium-low heat and cover.
- 3Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
- 4Sprinkle with a dash of salt and pepper to taste.
- 5Sauté until onions are clear but not browned.
- 6Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
- 7Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
- 8Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
- 9Turn to low heat and simmer, covered at least 1 hour.
- 10Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
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Nutritional Facts for Spaghetti Sauce
Serving Size: 1 (286 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 139.9
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 862.8 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 7.0 g
- Sugars 13.4 g
- Protein 6.4 g