Connecticut Spaghetti Sauce
December 07, 2021
- Serving Size: 1 (634.3 g)
- Calories 710
- Total Fat - 27.9 g
- Saturated Fat - 8.5 g
- Cholesterol - 161.3 mg
- Sodium - 995.4 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 4.5 g
- Sugars - 9.2 g
- Protein - 54.5 g
- Calcium - 167.3 mg
- Iron - 4.9 mg
- Vitamin C - 35 mg
- Thiamin - 1.1 mg
Saute onion and garlic in butter and oil in large Dutch oven 1 minute.
Stir in tomato paste.
Cook 2 minutes, stirring constantly.
Add 2 cups water, sugar, salt and pepper; stir well.
Place plum tomatoes in container of electric blender.
Cover and process until pureed.
Add to mixture in Dutch oven.
Repeat procedure with whole tomatoes; add to mixture in Dutch oven.
Simmer, uncovered, 2 hours, stirring occasionally.
Place chicken, ribs and sausage in roasting pan.
Bake at 350° 35 to 45 minutes or until done.
Add meat to sauce in Dutch oven, reserving pan juices.
Pour 1/2 cup hot water into roasting pan with pan juices; stir well.
Add to sauce and simmer, uncovered 1 hour.
Add meatballs; simmer additional 1 hour.
Cook spaghetti according to package directions.
Serve sauce over hot cooked spaghetti
Tips & Variations
No special items needed.