Momma Donna’s Very Best Spaghetti Sauce

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One of the foods we grow in our garden is tomatoes. Sometimes it feels like the only thing we grow are tomatoes as there are just so many of them. But that gives us the opportunity to do things like this – make our own spaghetti sauce.  Full disclosure – for the last few years my wife has been the one to make the sauce. However this time, I decided to try my had at it as she wanted spaghetti for her birthday and we had plenty of tomatoes and the other stuff we needed.

For the past few rounds of making the spaghetti sauce we have been using this recipe, a recipe we got from a lady at church. I’ve listed the recipe as she provided it below but will say that we have made a few tweaks. Primarily, we use fresh ingredients in place of the canned ingredients. In doing so we may end up using more tomato than called for as we have to estimate the number of tomatoes that would equal the canned. It also requires an extra step in peeling the tomatoes – blanching them (a minute in boiling water) and then putting them in ice water.  Plus it takes more time to chop everything up. We do add some peppers, usually green or red.

This time around I made a triple batch. It took about an hour to get everything chopped, cooked and put together. To make this I used 9 fairly good sized beefeater tomatoes. Along with 13 other tomatoes (not sure the kind) that were smaller. I added two decent sized green peppers and one smaller red pepper. Once it was boiling it simmered for about 2 1/2 hours and then cooled for a half hour before going in the fridge. As I made this the night before, it got warmed up and probably simmered again for about an hour before serving.

It turned out really great.

  • 1 pound ground beef
  • 1 large onion, diced
  • 6 ounce can tomato paste
  • 4 ounce can mushrooms
  • 16 ounce can diced tomatoes
  • 1/4 cup ketchup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1 tablespoon sugar
  • 1 bay leaf

Brown beef and onion. Drain fat. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 2-4 hours. Remove bay leaf when finished.

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