Connecticut Spaghetti Sauce
Created by dienia b on December 7, 2021
- Servings: 8
- Prep Time: 60m
- Cook Time: 6h
- Recipe #37864
Ingredients
- 1 cup onion, chopped
- 1 clove garlic, crushed
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 can (6 ounce) tomato paste
- 2 cups water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can(35 ounces) italian plum tomatoes, undrained
- 1 can (28 ounces) whole tomatoes,undrained
- 16 ounces boneless skinless chicken breast, cut into 4 pieces
- 1 pound pork country-style ribs, cut into serving-size pieces,(4)
- 1 pound italian sausage links,(8)
- 1/2 cup water,boiling
- 1 pound frozen meatballs
- 16 ounces dry spaghetti
How to Make
-
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
Nutritional Facts
- 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