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Pat's Famous Pasta Sauce

Equipment

  • 1 large pot

Ingredients

  • 4 qt Tomatoes
  • 1 30 oz jar Spaghetti Sauce
  • 1 cn 20 oz tomato sauce
  • 3 cn Tomato paste
  • 4 tb Italian seasoning
  • 1/2 ts Ground sage
  • 2 ts Garlic powder or salt
  • 1 tb Oregano
  • 1 ts Parsley
  • 2 tb Sugar
  • 1/2 c Romano cheese grated
  • 1/2 c Parmesan cheese grated

Instructions

  • In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds and hard pulp.
  • Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatos you added were watery, you might want to add a second jar/can of spaghetti sauce.
  • Clean the jars out with water.
  • The point you are trying to do is to retain as much of the essence of the ground whole tomatos as possible.
  • Discard the debris.
  • Add the tomato paste directly to the tomato mixture.
  • Mix well. Salt and pepper to taste.
  • Add all spices and the cheeses and mix well. Cover and place on very low heat.
  • If you wish to add meatballs to the sauce while it is cooking now is the time to make them. Once made, add them directly to the sauce.
  • As it cooks you may want to adjust the spices and the cheeses depending on your tastes.
  • We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another 1/2 cup each of romano and parmesan cheeses.
  • Stir every half hour or so to prevent scortching on the bottom of the pot.
  • When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for 1/2 hour.

Notes

: It is best to use fresh canned tomatos and when you use the
spaghetti sauce, the thicker the better (we use Prego).