Colella Spaghetti Sauce

Laura Aden

By
@lauraaden

This recipe has been handed down through my Italian side of the family. I make such a large amount so I can freeze it and use it when I need it. This will make about 12- 16 quarts. I store it in microwaveable containers in the freezer and defrost when it is needed. I also give this away as gifts at Christmas (along with my home made meatballs). I never really measure when cooking, so these are all guesstiments. =) I love garlic, so I tend to use a lot.


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Rating:

Comments:

Serves:

A lot (enough to freeze)

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 can(s)
106oz tomato puree (costco or sam's)
1 can(s)
106oz whole tomatoe's (costco or sam's)
2 can(s)
14oz tomato sauce
2 can(s)
12oz tomato paste
20-30 clove
garlic - minced
1
bell pepper
1
large sweet onion
1
large yellow onion
3 Tbsp
oregano, dried
3 Tbsp
basil, dried
5
bay leaves
1 c
parsley flakes
2 Tbsp
salt
1 c
carrots - pureed in food processor
half can (106oz) of water
2 Tbsp
sugar

Directions Step-By-Step

1
In very large pot, put enough vegatable oil to cover bottom 1/4 inch.
2
In food processor: mince garlic, add to pan.
Chop onions, add to pan
Chop bell pepper, add to pan.
Cann of whole tomatoe's - blend
Turn stove on med high and saute for about 4 minutes (do not brown the garlic).
3
Add in tomato puree, whole tomatoes you have blended in food processor, tomato paste, tomato sauce. Stir until well blended
4
Add in all spices in and stir. Add pureed carrots and water. Stir.
5
Turn heat down to medium low and cover pot. Let simmer for 2 hours or more (the longer it simmers - the better it blends.
6
Once it is done - enjoy some over pasta. Freeze the rest.
7
If you want sauce with meat, brown meat in large pan, add some sauce and let simmer for 30 minutes.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Heirloom