Momma’s Spaghetti Sauce

This is the best spaghetti sauce. My dad likes it even more than his own Italian mother’s sauce! My mom has developed it over her married life. Follow exactly how it’s listed and read my mom’s tips at the bottom. It’s amazing that my Norwegian/German mother has perfected this Italian spaghetti sauce. I love having this sauce in my freezer to pull out for any last-minute pasta dinner or to pour over chicken parmesan. Try to make it the day before and then heat it up again before you serve it. My blog has a lot of family favorites, but this may be number one for me. If it only could contain chocolate……..

Ingredients: 

1 1/2 cup chopped onion

3 cloves garlic, chopped

2 Tbsp. olive oil

2 (29 oz.) jars tomato sauce- I use Hunts

24 oz. tomato paste (2 (12 oz.) jars or 4 (6 oz.) jars)

58 oz. water (fill up the empty tomato sauce cans with water)

24 oz. red wine (fill up the empty tomato paste jars with wine)

1 Tbsp. oregano

2 tsp. salt

1/2 tsp. pepper

1 Tbsp. dried parsley

3 bay leaves

1 Tbsp. brown sugar

1/2 tsp. dried thyme

1 Rind of Parmesan Reggiano cheese

I keep all these ingredients on hand. Since my stroke, I buy pre chopped onions to save time and to make sure I keep all 10 fingers.

I keep all these ingredients on hand. Since my stroke, I buy pre chopped onions to save time and to make sure I keep all 10 fingers.

This is my Parm rind that I save and throw into the sauce.

This is my Parm rind that I save in my freezer and throw into the sauce while it simmers.

Directions: Saute onion and garlic in olive oil in a large dutch oven until soft. Add in other ingredients. Simmer uncovered for 2 to 3 hours. Remove bay leaves. Best the next day.

My Mom’s Tips:

*You will use almost one bottle of wine. You will have one glass leftover which should be reserved for the cook to enjoy while your sauce is simmering!

*What’s the deal with the rind? When you buy a block of Parmesan Reggiano cheese, save the rind in your freezer. When you make tho sauce simply drop the rind in while the sauce simmers. It will slowly dissolve into the sauce and add wonderful flavor.

*This sauce freezes well. Short on space? Pour it into a gallon storage bag and lay it flat in the freezer. It won’t take up any room at all.

*My mom likes to store the spices pre-measured into one spice jar. When it’s time to make the sauce, she just pours all the contents into the sauce.

*You can add ground beef or italian sausage. If you add sausage, cut the salt by one tsp.

*We use Cotes du Rhone wine. A Chianti would work well too. Use wine that you could also drink.

Look at the deep red color of this sauce after two hours of simmering. My house smells amazing!

Look at the deep red color of this sauce after two hours of simmering. My house smells amazing!

Spaghetti sauce to use for all your Italian dishes or simply poured over al dente noodles.

Spaghetti sauce to use for all your Italian dishes or simply poured over al dente noodles.

Bueller? Bueller? Anyone?

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  50. Janice Heath Reply

    I am thrilled to get this recipe!! I especially like your mom’s first tip:)