Connecticut Spaghetti Sauce

8
Servings
60m
Prep Time
6h
Cook Time
7h
Ready In


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Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Saute onion and garlic in butter and oil in large Dutch oven 1 minute.

Step 2

Stir in tomato paste.

Step 3

Cook 2 minutes, stirring constantly.

Step 4

Add 2 cups water, sugar, salt and pepper; stir well.

Step 5

Place plum tomatoes in container of electric blender.

Step 6

Cover and process until pureed.

Step 7

Add to mixture in Dutch oven.

Step 8

Repeat procedure with whole tomatoes; add to mixture in Dutch oven.

Step 9

Simmer, uncovered, 2 hours, stirring occasionally.

Step 10

Place chicken, ribs and sausage in roasting pan.

Step 11

Bake at 350° 35 to 45 minutes or until done.

Step 12

Add meat to sauce in Dutch oven, reserving pan juices.

Step 13

Pour 1/2 cup hot water into roasting pan with pan juices; stir well.

Step 14

Add to sauce and simmer, uncovered 1 hour.

Step 15

Add meatballs; simmer additional 1 hour.

Step 16

Cook spaghetti according to package directions.

Step 17

Drain.

Step 18

Serve sauce over hot cooked spaghetti

Tips & Variations


No special items needed.

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