Spaghetti Sauce Italiano
"This is the "real thing" and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don't forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients."
photo by newspapergal
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large onion, chopped
- 1 green pepper, chopped
- 4 -5 cloves garlic, chopped
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (6 ounce) can tomato paste
- 8 ounces sliced mushrooms
- 1⁄2 teaspoon sugar
- 6 ounces inexpensive red wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and black pepper
directions
- In a large pot, add red pepper flakes in olive oil, stir 1 minute.
- Sauté onion and green pepper in olive oil at medium heat.
- Add garlic and sauté 2 minutes.
- Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
- Stir in spices, cover, and simmer, stirring every 15 minutes.
- After 2 hours, add more wine if sauce is too thick and re-season.
- Sauce should cook on low heat for at least 3 hours.
- Remove from heat, cool, and refrigerate overnight.
- The next day, heat sauce over low-medium heat.
- Add 1 lb of your favorite meatballs or sausages.
- If adding 1 lb of meatballs and sausages, double sauce recipe.
- Serve with your favorite pasta, grated cheese, red wine, and crusty bread.
Questions & Replies
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Reviews
-
Fantastic sauce! Will definitely make this again. Thanks! -
Very simple and very, very good! -
We made this recipe exact. I personally didn't care for the amount of heat that I had gotten from the red pepper flakes. Maybe we should have cut it in half. I didn't get much tomato flavor, probably could have used a better tomato paste. I also feel that the spices didn't add much to the sauce either, but may be better added towards the end to enhance the flavor a bit. We are keeping this recipe to have fun experimenting with. And one last note, when using fresh mushrooms you certainly don't need a whole 8 oz. I would suggest a bit less than half. 8 oz. canned would probably be okay. Thanks for posting Maine-iac!! -
Great sauce, it takes a while to make but it is worth the wait. I didn't put a green pepper in because the peppers at the supermarket didn't really look good to me but I will put them in next time. -
VERY GOOD. Try using red bell pepper in place of the green pepper for a slight variation.
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RECIPE SUBMITTED BY
Maine-iac
Augusta, ME
I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!
