Open in Cookpad AppSteps
- 1
Chop onion, sweet pepper, celery, and mince garlic.
- 2
In a large Dutch oven (or large pot), cook the vegetables in step 1 in cooking oil until vegetables are tender.
- 3
Blanch, peel, and chop tomatoes. Snip fresh parsley, organo, basil, and marjoram.
- 4
Stir in the tomatos, water, parsley, oregano, basil, and marjoram. Add tomato paste, sugar, salt, and black pepper.
- 5
Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.
- 6
To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.
- 7
Serve sauce over hot cooked pasta. If desired, sprinkle Parmesan cheese.
- 8
SPAGHETTI SAUCE WITH GROUND BEEF OR SAUSAGE:Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 24 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.
- 9
SPAGHETTI SAUCE WITH MEATBALLS:Prepare sauce as above. Meanwhile, in a large bowl combine 2 egg; 1 1/2 cups soft bread crumbs (2 slices); 1/2 cup finely chopped onion; 4 tablespoons finely chopped green sweet pepper; 1/2 teaspoon dried oregano, crushed; and 1/2 teaspoon salt. Add 24 ounces ground beef or bulk pork sausage mix well. Shape into 48 meatballs. Arrange meatballs in two 15x10x1-inch baking pan. Bake in a 350°F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.
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