Sunday, October 17, 2010

Jo Mama's World Famous Spaghetti Sauce

My aunt has the best spaghetti sauce recipe in the world!  It is so much better than anything you can buy at the store or even get at a restaurant and it really isn't that bad to make, it does take time, but it's well worth it.  It also makes a ton, for our little family it makes enough for at least 5 meals...love it!  I freeze the leftovers in ziploc bags, so I can just take out what we need, when we need it.  So, last night I had my brother and his wife over for dinner, and this is what we ate....below is the recipe with some changes I made, based on what I had in the house (fresh tomatoes, instead of canned, etc.)

Jo Mama's World Famous Spaghetti

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped
3 -4 garlic cloves, minced
6-7 medium to large tomatoes, skinned, seeded, and diced
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 lb gluten free spaghetti (we had corn spaghetti)

Directions:

  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened. (At this point you can transfer it to a crockpot if you like, and after adding everything else, cook on low for 6 hours)
  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. Add basil, parsley, brown sugar, salt, cayenne pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  7. Cook spaghetti according to package directions.
  8. Spoon sauce over drained spaghetti noodles.

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