Tuesday, February 19, 2013

Throw-It-In-The-Pot Sauce

Just about everybody has some sort of spaghetti sauce recipe tucked away somewhere.  It's such a staple!  This mistake-proof sauce came from my mom dozens and dozens of years ago, and since her father came right off the boat from Italy, you know it's gotta be good!


I don't consider myself a gourmet chef by any stretch of the imagination, but this family gem has morphed here and there along the way.  In other words, I don't measure anything anymore.  I just dump, sprinkle, toss.  I use fresh herbs whenever I have them.  And it is always delicious.  Tastes better each time its heated up.  And it's at its best after being frozen and reheated.


I love it spooned atop whole wheat pasta or nestled in a lasagna's layers.  And it's the crowning touch on any kind of ravioli.


Mom's original recipe included mushrooms which I despise, so they are omitted.  Feel free to add them ... or anything else you want to throw in the pot!  {And I've added my two cents into the mix in parentheses below.}


THE RECIPE
 
Brown 2 pounds of ground chuck {or turkey or sausage} and 1 cup chopped onion {or 2 onions}

Drain grease.

Add 1 teaspoon garlic powder {or 3-5 cloves of chopped garlic - the more, the merrier}

1 tablespoon oregano {I'm sure I use 3x as much}

1 tablespoon salt  {seems a bit much}

1/2 teaspoon pepper {it comes straight out of the pepper mill, and I'm sure it's more than that}

1/4 cup of parsley {at least ... maybe a 1/2 a cup?}

2 bay leaves {how 'bout 4 or 5?}

2 1 pound, 12 oz. cans peeled tomatoes {never ... only crushed tomatoes around here}

2 1 pound, 12 oz. cans tomato puree

Simmer 2 - 3 hours.  Serves 20. 




StudioJRU

10 comments:

  1. Thanks so much for this!! I've been wanting a good pasta sauce recipe and I will totally take your suggestions - they sound great.

    {via email}

    ReplyDelete
  2. As my Grandpa Negris used to say, 'MANGIA, MANGIA!'

    {Italian for 'EAT, EAT!'}

    ReplyDelete
  3. Linda,
    Forget the crushed tomatoes - I use the whole peeled ones (since that is what Mom's recipe says to use and I always listen to our mother)! I just put them in a blender, so there aren't any chunks of tomatoes in the sauce!

    Like you, I also leave out the mushrooms. At least now that we are adults, we don't have to hide them in our napkins!
    Marilyn

    {via email}

    ReplyDelete
  4. Napkin? What napkin?

    ;-}

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  5. This sauce looks delicious! I might add some basil (just because it's my favorite Italian spice). Coming from StudioJRU...

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  6. Talk about the ultimate comfort food! Homemade sauce, pasta, and some garlic bread? yummo!!!

    ReplyDelete
  7. Your sauce sounds wonderful! It's a bonus that it tastes even better after freezing and reheating.

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  8. Yep, I add basil, too ... and have even thrown some fresh spinach in from time to time ... and YES to some garlic bread!

    Thanks, friends!

    ReplyDelete

Welcome to the table, friend!

This is where we gather and hang out. I'd love for you to pull up a chair and jump right into the conversation. Or simply say 'hello.'

l'll be dropping in to visit you sometime soon ...

Linda

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