Spaghetti Sauce

This recipe has evolved over time.  It gets even better after it's frozen and thawed.  We freeze the sauce in Ziplock Freezer Bags in 2-person portions--this then becomes fast food for us during the week.

Servings: 14

28 Ounces Canned Tomatoes with Basil
14 Ounces Canned Tomato Sauce
10 Ounces Tomato Paste
48 Ounces Canned Marinara Sauce, preferably Trader Joe's
1 Bay Leaf
Sea Salt
Freshly Ground Black Pepper
Fresh Basil, dried is OK
Fresh Oregano, dried is OK
Fennel Seeds
2 Pounds Fresh Mushrooms, sliced
1 Large Onion, quartered
2 Carrots, peeled and chunked
15 Cloves Garlic, peeled
3 Dried Chipotle Chilis, chopped
Olive Oil
3 Pounds Chicken Sausage, Italian hot and mild mixed, removed from casing

  • Put all canned tomato products in large pot with herbs, spices and salt and pepper and heat on med-low.
  • Sauté mushrooms in olive oil until they look sautéed, but are still slightly firm; add to pot.
  • Put carrots, onions, garlic and chipotle in food processor and chop fine; sauté in olive oil until translucent and add to pot.
  • Sauté sausage meat in skillet, breaking up any big pieces, until browned; drain off fat and add to pot.
  • Simmer for about an hour.
  • Cook pasta for 1 minute less than the directions state. Drain, reserving about 1C of the pasta water.
  • Heat pasta sauce, pasta and pasta water together in a skillet until the the pasta is completely cooked and the suace clings to the pasta (usually about 3 minutes).
  • Serve topped with freshly grated parmesan cheese.
  • Freeze any remaining sauce in small portions in Ziplock bags--reheat in microwave.
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