Mimi's Fantastic Thick Spaghetti Sauce
Recipe: #3970
January 10, 2012
Categories: Sauce, Tomato/Red Sauces, Tomato, Italian Gluten-Free, more
"I have been making this sauce for several years and it beats anything that I have ever made. It is a very thick sauce and does not leave a watery plate. When you measure, it comes out the same every time. My family loves this. I use Tuttorosso brand but any would be O.K. This brand is what my childhood friend's Italian mother used and she made the very best sauce. You may use it after it simmers for an hour or so, but the longer you simmer it, the better it is. When cool, I freeze it in the right size containers for a meal. When I am heating up the frozen sauce, it usually needs a tad of liquid, so I add some starchy pasta water after the pasta is done cooking. This will keep your sauce thick. This is a hint from my friend's Italian mother."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (392.6 g)
- Calories 357.6
- Total Fat - 21.5 g
- Saturated Fat - 7.4 g
- Cholesterol - 68.3 mg
- Sodium - 996.8 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 4.4 g
- Sugars - 11.8 g
- Protein - 21.8 g
- Calcium - 85.2 mg
- Iron - 5.4 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a heavy pot, brown sausage and hamburg, breaking it up.
Step 2
Add onions and garlic and cook till meat is done; add tomato paste and stir till mixed.
Step 3
Add tomato puree, sauce, and water (when adding the water put it into the puree can to rinse it out and add to meat mixture).
Step 4
Add basil brown sugar, salt, parsley, and black pepper; mix well; add Parmesan cheese and mix well.
Step 5
Simmer on low for 2-4 hours stirring off and on so it won't burn; if you think you need to add a tad of water, only add it about 1/8 of a cup at a time.
Step 6
Cook your spahetti and enjoy!
Tips
No special items needed.
2 Reviews
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