Kittencal's Big-Batch Pasta Sauce (OAMC)
Created by KittenCal on August 6, 2011
- Servings: 25
- Prep Time: 1h
- Cook Time: 6h
- Recipe #23
Ingredients
- 2 to 3 pounds Italian sausage (spicy or sweet Italian sausage links, casings removed, cooked and fat drained, then removed to a bowl, can use 2 1/2 or even 3 pounds for a more chunkier sauce)
- 7 cans (196 ounces) crushed tomatoes (each can 28 ounces)
- 4 cans (112 ounces) diced tomatoes (each can 28 ounces, partially drained leaving some juice in the can)
- 1 cup tomato paste
- Olive oil (enough to generously coat the bottom of your pot, you will need a fair amount of oil)
- 4 onions, chopped (medium yellow onions, small diced)
- 1/4 cup fresh garlic, minced (yes 1/4 cup!)
- 3 tablespoons dried oregano (rubbed between fingers to release the flavors, do the same with the basil)
- 3 tablespoons dried basil
- 1 tablespoon chili flakes (can omit -- or make this as spicy as you like, I like lots of spice so I use 2 tablespoons)
- 4 bay leaves (large)
- 1 to 1 1/2 cup dry red wine
- 2 tablespoons salt, or to taste (a good homemade tomato sauce needs a lot of salt so don't be shy on the salt!)
- Fresh ground black pepper, to taste
How to Make
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Step 1: Pour olive oil into a 12-quart pot then heat over medium-high heat. If you have not cooked the sausage meat you can cook the sausage now if desired. Remove to a large bowl. then continue with the onions and spices.
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Step 2: Add in chopped onions, dried oregano, dried basil, bay leaves and chili flakes; cook stirring for about 12 minutes or until softened.
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Step 3: Add in garlic; cook for about 2 minutes.
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Step 4: Add in tomato paste; cook stirring over medium heat until combined (about 2 minutes).
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Step 5: Add in wine and stir until combined.
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Step 6: Add in the browned sausage meat, mixing until combined. Now remove the pot from the heat or you will have the tomatoes bubbling all over your stove and counter.
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Step 7: Add in crushed tomatoes, drained diced tomatoes and 2 tablespoons of salt. Using a large wooden spoon mix/combine the tomatoes with sausage mixture.
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Step 8: Put the pot back on the stove, cover and bring to a simmer over medium-low heat stirring very frequently.
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Step 9: 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.
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Step 10: 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.
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Step 11: After the sauce has finished cooking, remove from heat and cool.
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Step 12: Place the pot in the refrigerator for at least 2 days or up to 5 days.
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Step 13: Ladle in plastic containers then freeze until needed.
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Step 14: Thaw the plastic containers refrigerator overnight or defrost in microwave.
Nutritional Facts
- Serving Size: 1 (422.6 g)
- Calories 194.2
- Total Fat - 11.2 g
- Saturated Fat - 3.7 g
- Cholesterol - 21.1 mg
- Sodium - 908.8 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 4.9 g
- Sugars - 10.2 g
- Protein - 7.9 g
- Calcium - 61.6 mg
- Iron - 1.8 mg
- Vitamin C - 50.7 mg
- Thiamin - 0.2 mg