This is by far the best sauce around—you've got to trust me here...and let me tell you it is wonderfully adaptable. My Italian friends go wild over the rich and authentic flavor of this sauce. It freezes great, and there are so many meals you can make with this sauce.
BIG hint....Use fresh herbs. Be generous. The flavor is fabulous.
This sauce is great over calzones, for pizza , pasta or just by the spoonfuls. For calzones just buy frozen bread dough. Bring to room temp. Cut the loaf into 8 slices. Fill with cheese, olives, peppers or anything else you have on hand. I like to put a little egg wash over the top...looks amazing and some fresh herbs if you have them. Bake 350 in our oven (about 15 min) until nice and brown. Pour sauce over top and top with a little..(okay bunch) of fresh graded Parmesan cheese. This is intended to make a lot.
Freeze it.
I also added a few variations of the recipe...like adding a bit of crème before serving or some chopped artichokes. It is a meal ready for you anytime.
You will thank me.
Michelle's Borquez Thornton's Mom Sandy Hormillosa and me making sauce for Michelle's Rehearsal dinner!
Three pounds bulk Italian sausage
5 cups chopped onion
3 12-ounce cans tomato paste
5 28-ounce cans plain crushed tomatoes in puree
5 28-ounce cans diced tomatoes in puree
One chopped red bell pepper.
6 cups water
4 tablespoons minced garlic
10 bay leaves
8 tablespoons sugar
6 teaspoons fresh marjoram, chopped (or 2 teaspoons dried)
3-4 tablespoons fresh basil leaves, chopped (or 2 large tablespoons dried)
3-4 tablespoons fresh oregano leaves, chopped (or 2 large tablespoons dried)
One bunch of store-bought parsley chopped
6 teaspoons kosher salt
In a large pot, cook and stir the meat with the onion until meat is brown. Drain fat and add all remaining ingredients. Bring sauce to boil, then reduce heat to slow boil. Partly cover and simmer 2 ½ hours, stirring occasionally. Alternately, you can put ingredients in a large slow cooker. Cook on low 8-10 hours or high 4-5 hours . Makes approximately 36 cups of sauce.
After sauce is cooled, freeze 4-5 cups (depending on your family size) in a gallon freezer bags. Make sure they lie flat while freezing—I put my sauces on a cookie sheet). Then they’ll stack easily and save space.
Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1 ½ cups whipping cream into sauce just before serving.
Artichoke Tomato sauce: Prepare as above, but add three large cans of artichokes, drained and chopped, with other ingredients. For extra flavor, use marinated artichokes or add a small jar of capers.
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