Recipe

Pasta Sauce Recipe

	Recipediva / All my dishes 2 years, 2 months ago This was given to me by an italian co-worker. Her grandmom always made her sauce (gravy) like this. She is now 64 and still makes it as her grandmom made it. I have tried alot of sauces but this one wins hands down. I have been making it for 6 ye... More Prep:15m Cook:30m Servings:8	Recipediva
	thick tomato sauce spicey tomato sauce

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Ingredients

1 large can Crushed tomato (Furmano’s) chunky crushed or Tutorossa's, Blue labeled can(puree if you like it. It is all to your taste)

2 (29 ounce) Contadina Sauce

1 small tomato paste (contadina only)

onions

garlic

to taste: garlic powder, grated cheese (don't always add this)

Basil, crushed pepper flakes ( I add alot, pour it in your hand and crush them up some)

Some may like to add sugar. I have never had to add sugar to this.

Add: Hot or sweet sausage, meatballs, You can also brown country ribs, chicken make it hearty if you want, even pork chops.

Directions

Sauté onion & garlic in oil.

Add sauce, garlic powder, cheese, Basil (a lot of basil and add more Basil at the end), Add little oregano(she does not add any, oregano makes it bitter), lots of crushed pepper flakes, cook for ½ hour with lid cracked. Remember; add more basil at end of cooking. This is best used next day.

This is a mix and match recipe. Do not use Cento tomato products. Always seem to be so sour. I only use Furmano's or Tutorossa brand in Sauce and Puree. I only use Contiadina Paste.

I also make this in very large quantities. I buy the huge size cans as well. And just mix and match.

SECRET: I know this is not very italian. When I make large pot full of sauce. I recently add 1 stick of butter to the sauce. Rounds out the flavors some makes is smooth tastiing. This was not part of the recipe. It is my addition that I love.

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Comments

shrover 4 months, 4 weeks ago said:
I find when using tomato paste and tinned tomatoes, it's best to add them early on a fairly low heat careful not to burn to avoid the bitter/sour taste. Failing that, you can add a little sugar later to compensate.

shrover 4 months, 4 weeks ago said:
Also, removing the green part in the middle of your garlic cloves will save you from "garlic breath". Chop finely, add a pinch of salt then grind with a knife or back of a spoon to make your garlic paste.

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