When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like homemade! My husband is Italian, and I had never made sauce from scratch. He got me started now, and the house smells phenomenal while it's cooking!
This recipe was passed down to my husband from Great-Grandmom Mae Conforti. It’s been a family recipe for generations, way back in Italy.
Tomato is the star of this homemade red gravy (aka spaghetti sauce). It's a very traditional Italian recipe, slightly different than American versions, that's thick and filled with great flavor. The key to this sauce is letting it cook a long time for the flavors to mingle. The seasonings are simple and classic. This sauce is very versatile and can be used over pasta, in a lasagna, on pizza, or with a calzone. We added Italian sausage and that, along with the mushrooms, add heartiness and texture. If you want a little heat, use spicy sausage. This makes a huge pot of tomato sauce.
Ingredients
SAUCE BASE
2 cans tomato puree (28 oz each)
2 cans crushed tomatoes (28 oz each)
1 can tomato paste (6 oz)
1-2 cup sliced mushrooms (or use canned)
1 vidalia onion, chopped
1/2 green bell pepper, chopped (sometimes i substitute roasted red peppers)
4-5 cloves garlic, minced (adjust to suit your taste)
SEASONINGS - ** SEE DIRECTIONS
2 tablespoons oregano
2 tablespoons basil
1 tablespoon parsley
1/8 cup Parmesan cheese
4 tablespoons sugar
red wine, (or marsala wine)
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