Since guffaw asked so nicely . . .
Nana’s Spaghetti Sauce*
3 large cans crushed tomatoes (San Marzano if you can find them)
1 can tomato puree
1 can tomato paste
3 large cloves garlic
1 TBSP dried parsley
1 package Italian sausages
Meatballs (they’re better if you make your own, though I haven’t thus far)
Roughly chop garlic.
Pour a small amount of olive oil into a baking pan and add the chopped garlic. Bake at 350 for a few minutes; watch to make sure it doesn’t burn!
Pour 1/2 cup of water into the pan to rinse it out and empty into a large pot.
Add crushed tomatoes, puree, paste and parsley to pot and bring to a simmer.
Put sausages in pan or baking sheet and broil until brown. Add to sauce and simmer uncovered for 1.25 hours.
Make meatballs and broil until brown. Add to sauce and continue cooking for 45 minutes. Enjoy!
*Nana, Mike’s Italian grandmother, never measured anything nor wrote down her recipes. One of his aunts followed her around the kitchen one day and scraped together this recipe. I tend to use it as a template when making sauce but not follow it religiously. Some of my alterations:
- I use a LOT more garlic, including a number of whole cloves
- I also add onion powder, Italian seasoning, thyme, salt, pepper, and any other spice that catches my eye
- I cook it for as many hours as I can manage – 5 or 6 if possible
- I top it with fresh Greek oregano and/or fresh basil when serving
- You can use sweet Italian or hot Italian sausage. I prefer using sweet sausage and adding red pepper flakes to the sauce.
I’ve tried to make this in a crock pot but it comes out very watery. Save this for a weekend when you can leave it burbling on the back of the stove all day! Oh, and keep a loaf of Italian bread on hand so that the hungry people demanding samples can be given a little bowl and some dipping slices.