Kittencal's Big-Batch Pasta Sauce (OAMC)
August 06, 2011
"I've been doing this sauce for over 30 years, I know that once you make this you will make it for years to come. Amounts listed are really only a guideline they do not have to be exact, if your pot will hold another can of tomatoes then go for it, since there is a fair amount of prep work involved I start a day in advance, you will need a 12-quart pot, since you need a large amount of garlic, do yourself a favor and purchase the bottled store-bought. Here's what I do a day in advance; I brown the sausage meat, open all cans, drain the diced tomatoes then place all the diced and crushed tomatoes in a huge bowl, if using garlic cloves, chop the garlic, peel and dice all onions and/or whatever you feel you can do a day ahead, refrigerate everything until ready to use. Start the sauce in the morning as it will take about an hour or more before it even gets to a simmer and then needs to be simmered over low heat for about 5-6 hours, then the sauce needs two days or up to five days or refrigeration time to blend and intensify the flavors, and then it can be frozen. The sauce will only be as good as the tomatoes that you use, I suggest to purchase a good brand of Italian crushed and diced tomatoes, it really will have a huge flavor impact, trust me I have used generic brands in the past and the flavor was reduced big time! Don't even think about using or freezing the sauce before it has been refrigerated for at least 2 or more days, the longer time in the fridge the better. When you are ready to use the sauce, thaw in microwave (I freeze this sauce in large plastic sour cream or cottage cheese containers) then to make it go even further just mix with a jar of store-bought pasta sauce if you like and simmer on top of the stove for about 30 minutes, add in some meatballs if you like, if your just using the frozen sauce you can just thaw in the microwave then use it. The sauce may be made without the sausage but it won't be as good, do not make this with ground beef use ONLY Italian sausage meat!"
- Serving Size: 1 (171 g)
- Calories 178.2
- Total Fat - 13.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 26.3 mg
- Sodium - 1118.2 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1.9 g
- Sugars - 3.4 g
- Protein - 6.7 g
- Calcium - 40.6 mg
- Iron - 1.3 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.1 mg
Pour olive oil into a 12-quart pot then heat over medium-high heat.
Add in chopped onions, dried oregano, dried basil, bay leaves and chili flakes; cook stirring for about 12 minutes or until softened.
Add in garlic; cook for about 2 minutes.
Add in tomato paste; cook stirring over medium heat until combined (about 2 minutes).
Add in wine and stir until combined.
Add in the browned sausage meat, mixing until combined.
Remove the pot from the heat or you will have the tomatoes bubbling all over.
Add in crushed tomatoes, drained diced tomatoes and 2 tablespoons of salt; using a large wooden spoon combine the tomatoes with sausage mixture.
Put the pot back on the stove, cover and bring to a simmer over medium-low heat stirring very frequently.
Once the sauce is simmering evenly (this may take about 1 hour) reduce heat to low and simmer partially covered for about 3 hours stirring occasionally and seasoning with more salt and pepper to taste.
Remove the lid and simmer uncovered on low heat for another 3 hours or more (spoon off any oil that has accumulated on the top of the sauce) yes this last cooking stage can be messy so keep a sponge near the stove to remove sauce splatters or use a splatter screen, it is important to cook the sauce uncovered for at last 3 hours or even more so that some water evaporates in the sauce, this will create a thicker richer sauce.
After the sauce has finished cooking, remove from heat and cool.
Place the pot in the refrigerator for at least 2 days or up to 5 days.
Ladle in plastic containers then freeze until needed.
Thaw the plastic containers refrigerator overnight or defrost in microwave.
Tips & Variations
No special items needed.