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PAT'S FAMOUS PASTA SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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4 qt Tomatoes
1 30 oz jar Spaghetti Sauce
1 cn 20 oz tomato sauce
3 cn Tomato paste
4 tb Italian seasoning
1/2 ts Ground sage
2 ts Garlic powder or salt
1 tb Oregano
1 t Parsley
2 tb Sugar
1/2 c Romano cheese, grated
1/2 c Parmesan cheese, grated
NOTE: It is best to use fresh canned tomatoes and when
you use the spaghetti sauce, the thicker the better
(we use Prego). In a very LARGE pot, using a vegetable
mill, grind tomatoes to remove seeds and hard pulp.
Pour the tomato sauce and spaghetti sauce in the mill,
and process it.If the tomatoes you added were watery,
you might want to add a second jar/can of spaghetti
sauce. Clean the jars out with water. The point you
are trying to do is to retain as much of the essence
of the ground whole tomatoes as possible. Discard the
debris. Add the tomato paste directly to the tomato
mixture. (Note, clean the cans of paste as best as
possible... you want them to be very clean.)
Mix well. Salt and pepper to taste.
Add all spices and the cheeses and mix well. Cover and
place on very low heat. If you wish to add meatballs
to the sauce while it is cooking now is the time to
make them. Once made, add them directly to the sauce.
As it cooks you may want to adjust the spices and the
cheeses depending on your tastes. We add at least
another tablespoon of oregano, 2 table- spoons of
parsley, a little more salt, and at least another 1/2
cup each of romano and parmesan cheeses. Stir every
half hour or so to prevent scorching on the bottom of
the pot. When the sauce is cooked down to your taste
(and the meatballs are done to your liking), remove
from heat and let sit for 1/2 hour.
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