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Italian Spaghetti Sauce Recipe

Ingredients

How to make it

  • Ok, here goes...
  • Take the oil and sugar and onion and dice the onions as thin/thick as you like/prefer...carmelize the onions in a frying pan...don't cook too quick, or they'll burn...it's better to cook them slowly...they need to be clear and browned real well, but not blackened or crispy...This here is the most important step to having the proper flavor
  • add the other ingredients and *enough water to simmer
  • simmer until it breaks down. Add more water as needed...This sauce is chunky, and it tastes better more soupy than thick. Don't be holding back on the basil. It works with 2 TBSP dry basil, but fresh basil-add as much as you think would be good.
  • When it's fragrant and the basil flavor is consistent throughout the sauce, top it on some pasta and enjoy!
  • BTW-My great aunt passed this recipe onto me by my request when I knew she was going to pass away (nobody else seemed to understand that, not even her)...my mom's been trying to make this recipe since she was old enough to cook and has *never* made it right. I've made it successfully many times, but only after careful study of the ingredients and cooking times/smells. The basil adds to the depth of the carmelized onions.

Reviews & Comments 1

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  • petunia97 15 years ago
    I love this sauce. Simple, yet very basic....
    Was this review helpful? Yes Flag

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silver_raven_venus Riverview, FL

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