colella spaghetti sauce
This recipe has been handed down through my Italian side of the family. I make such a large amount so I can freeze it and use it when I need it. This will make about 12- 16 quarts. I store it in microwaveable containers in the freezer and defrost when it is needed. I also give this away as gifts at Christmas (along with my home made meatballs). I never really measure when cooking, so these are all guesstiments. =) I love garlic, so I tend to use a lot.
yield
serving(s)
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For colella spaghetti sauce
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1 can106oz tomato puree (costco or sam's)
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1 can106oz whole tomatoe's (costco or sam's)
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2 can14oz tomato sauce
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2 can12oz tomato paste
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20-30 clovegarlic - minced
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1bell pepper
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1large sweet onion
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1large yellow onion
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3 Tbsporegano, dried
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3 Tbspbasil, dried
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5bay leaves
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1 cparsley flakes
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2 Tbspsalt
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1 ccarrots - pureed in food processor
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half can (106oz) of water
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2 Tbspsugar
How To Make colella spaghetti sauce
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1In very large pot, put enough vegatable oil to cover bottom 1/4 inch. -
2In food processor: mince garlic, add to pan. Chop onions, add to pan Chop bell pepper, add to pan. Cann of whole tomatoe's - blend Turn stove on med high and saute for about 4 minutes (do not brown the garlic).
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3Add in tomato puree, whole tomatoes you have blended in food processor, tomato paste, tomato sauce. Stir until well blended
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4Add in all spices in and stir. Add pureed carrots and water. Stir.
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5Turn heat down to medium low and cover pot. Let simmer for 2 hours or more (the longer it simmers - the better it blends.
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6Once it is done - enjoy some over pasta. Freeze the rest.
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7If you want sauce with meat, brown meat in large pan, add some sauce and let simmer for 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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