Spaghetti Sauce

The spaghetti sauce I grew up with. Works great with any pasta. I love it with mostaccioli. It came from my Irish uncle, Les Warren and was enjoyed many times on Saturday nights when all of the my aunts, uncles and cousins would meet for dinner at Grandma's house. Make the sauce, add some meatballs, cook up some spaghetti, warm up the garlic bread and you can feed a huge crowd with little effort. A true comfort food for me.

• Ready In: 3 hrs 15 mins
• Serves: 6
• Yields: 3 quarts

Ingredients

• 1  tablespoon olive oil
• 1  cup celery, chopped
• 1  cup onion, chopped
• 1  large green pepper, chopped
• 3  garlic cloves (smashed or chopped)
• 1 (6 ounce) can tomato paste
• 2 (30 ounce) cans crushed tomatoes
• 1  teaspoon salt
• 2  tablespoons vinegar
• 1⁄4 cup brown sugar
• 1  tablespoon oregano (to taste)
• 1  tablespoon thyme (to taste)
• 1  tablespoon salt (to taste)

Directions

1. Put oil in large kettle with the celery, onion and green pepper.
2. Let sweat over medium-low heat until onion is translucent.
3. Add the garlic and stir.
4. Add in the rest of the ingredients and mix.
5. Cook slowly for several hours.
6. Water may be added if sauce gets too thick.
7. Note: I seldom measure any of the ingredients any more. I simply add what I think looks good and I make a big, big, pot of sauce. It tastes even better the next day!