Description
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve…or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Ingredients
- 4 (14.5 ounce) cans whole peeled tomatoes
- 2 (15 ounce) cans tomato sauce
- 4 (6 ounce) cans tomato paste
- 3 cups water
- 4 cups fresh sliced mushrooms
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 teaspoons white sugar
- ¼ cup chopped fresh basil
- salt to taste
- ground black pepper to taste
- 2 pinches baking soda
- ¼ cup grated Parmesan cheese
Instructions
- Mix together whole tomatoes
- mushrooms
- tomato sauce
- tomato paste
- water
- onions
- basil
- garlic
- sugar
- 1 pinch of baking soda
- salt
- and pepper in a large saucepan. Bring to a boil over high heat while stirring
- then reduce heat to a simmer
- and cook for at least 4 hours.
- Stir in remaining pinch of baking soda; sauce will foam. Simmer
- stirring occasionally
- until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
- Stir in Parmesan cheese. Taste sauce: if too tangy or acidic
- add another pinch of baking soda and simmer for 30 more minutes.
- Let sauce cool to room temperature
- then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.
Servings: 8