Spaghetti Sauce
From the Kitchen of: Joe
Valencic
Ingredients:
2T Olive Oil
3 Cloves of
garlic – minced
1/2C Sweet onion – diced
1 ea. 29 oz. can Tomato Puree plus (1) can of water
1 ea. 6 oz. can Tomato Paste
2 ea. 14 oz. can Diced Tomatoes plus (1) can of water
2 ea. 15 oz. can Tomato Sauce
1/2C Brown Sugar
2T Parsley flakes
1T Dried Basil
1T Dried Oregano
1t Onion Powder
Directions:
Heat oil in the bottom of an 8qt sauce pan and saute the diced onions
and garlic until translucent. Add
all the rest of the ingredients, bring it to a boil then immediately
turn down
the heat to a simmer for 4-6 hours. Leave lid offset on pan to prevent
splatter on the stove, but open enough for the sauce to cook down.
After 1/2 hour adjust
seasonings to your taste. Makes about 3-1/2 quarts.
Optional: You can make this a meat sauce by sauteing ground beef or
Italian sausage with onions & garlic until browned and crumbled. Then
follow the directions as listed above.
Cool sauce and put into freezer containers sized for your families needs.