Spaghetti Sauce
Submitted by: Steve Segadelli

Edit Recipe! Ingredients

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2 - Large White Onions
4 - 28 oz. Cans whole tomatoes
2 - 14.5 oz. Cans stewed tomatoes
3 - 12 oz. Cans tomato paste

4-8 clove garlic diced
5 Bay leaves
˝ cup sugar
2 - TSP salt
2 - TB oregano
2 - TB basil
2 - TB parsley
2 - TB Anise seed (this is a critical ingredient)



Directions

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1) Dice the 2 large white onions and sauté 5-10 min. on Medium/low to soften.

2) Open up your cans. I use my blender and pulse 2 cans of the whole tomatoes and 1 can of stewed tomatoes for a few seconds to break up the whole tomatoes. I do this twice and pour into pot with softened onions. Mix with softened onions.

3) Put the 3 cans of tomato paste into pot and mix in.

4) Now dice your garlic and add to pot.

5) Add all the spices and mix in.

Turn burner to lowest setting and cover pot (vent a little) and let all the spices cook into sauce. I usually do this on a weekend and let the sauce simmer for 5-6 hours and I can’t resist stirring it constantly. It is good to continuously stir to keep sauce from burning on the bottom. After simmering for hours turn off burner and let set for one hour covered.

Pour into 6 quart jars and freeze or enjoy it right away.


Comments

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