Any recipe book should give you a decent sauce. I usually use my own tomatoes from the garden and canned.. I'll take about 4 cans of paste and fry it until it begins to fall apart in olive oil. Take about 4 quarts of your tomatoes.. and mix with your paste...Let simmer slowly for a few hours..stirring constantly .Add your herbs..basil, oregano, onions and of coure garlic. salt and pepper..I just usually put "some" into the pot and keep tasting it adding more or less herbs. Add grated cheese..add you cooked meat during the few hours it is simmering. Add a couple good tablespoons of white sugar to it also. This will add a little sweetness to your sauce. Cook a little longer until it thickens to your likeness... isn't hard and you will learn to add a little or less of this and that...I will cook my meatballs in the oven because i don't like frying them..too messy..I'll also get spare ribs or even add chicken to my sauce too. .Oh ...yes...always have a loaf of fresh Italian bread to dip into your sauce while it is cooking...Enjoy !! (if you have a little red wine you can add a cup..more or less into your sauce too...)and then drink the rest of the bottle of wine with your dinner !!!
1/2 bushel (4 gallons) ripe tomatoes, washed, cored and quartered.
You can put a few at a time in a food processer and pulse a few times.
Put in a large, heavy-bottomed pot and simmer for 3 hours.
Chop the following in a food processer and add to the pot:
3 lbs. of onions
2-3 heads (not cloves) of garlic
2-3 red bell peppers (or green, or a mixture), seeded and stemmed
4-6 jalepenoes (6-8 if you like it hot)
1 cup olive oil
1/2 cup white sugar
1 cup brown sugar, packed
4-6 (6 oz.) cans tomato paste
4 tablespoons dried oregano
4 Tablespoons dried basil
1/3 cup salt
2 jars mushrooms (optional)
4 Tablespoons dired parsley (this is Suitcase Sally's addition)
Cook until desired consistency.
If you want a meat sauce, (again, Sally's addition), brown 10 lbs. hamburger, drain and add to the mix. You may need two pots if you're going to add the meat.
Water bath pints for 15 minutes, quarts for 25 minutes.
If using just the optional mushrooms, pressure can at 45 minutes for pints, 90 minutes for quarts.
For the optional meat, pressure can a 10 lbs. pints, 75 minutes, quarts 90 minutes
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