|
|
|
 |
|
|
Jeanie's Red Spaghetti Sauce
sauce, stove top or slow cooker |
 |
|
1/2 c. olive oil
4 28 oz cans of regular or diced tomatoes,do not drain (process til smooth)
2 small cans plain tomato paste
4 cloves garlic minced OR
1 tbl garlic POWDER, more or less to taste (I like to use both fresh and dried garlic)
1-2 tbl parsley flakes, dried
1 tsp Sweet basil, dried
salt and pepper to taste
1/2 cup burgandy or good dry red wine
1/4 cup real orange juice
|
Slow cooker or crock pot:
Pam your pot, add oil, and all ingredients..going easy on salt until you have the right flavor. taste taste taste! If stock is too thick add water, a bit at a time. being careful not to add to much, as it thins sauce too much.
Cook on high 1-2 hours, reduce to low and cook 10-12 hours. over night works great.. stirring whenever you think about it..just not too often, as lifting lid slows down cooking.
Stove top
Pam large stock pot. this can be cooked in any amount, specially if you like to freeze it. This recipe is for a large amount of sauce.
On med heat, add olive oil and garlic, saute lightly stirring for 1 minute. Add tomatoes and tomato paste, stirring until all paste is incorporated. Add remaining ingredients, and turn heat to med. high, stirring constantly to a full boil.. turn heat down to simmer, and simmer for about 2-3 hours, stirring often, making sure it doesn't stick to bottom of pot.. (I always use a spatula to stir with.. so I can scrape the bottom. but do not scrape if you feel it is burned) Get everyone in your family to stir it, as it can scorch very easily.
Freeze up to 6 months, all that you aren't using immediately.
Serve over any pasta, or pizza.
|
 |
Preparation Time: 10 minutes |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Jeanie Stephenson
Colorado
United States |
|
|
|
|
| This recipe has been viewed 2685 times. |
|
|
|
