I Think I Got It Spaghetti Sauce

Linda Smith

By
@Cookenwithlov

When I got married 28 years ago I had no idea how to make spaghetti sauce just always used canned or jar sauces, this was one of my hubby's favorites and he did not like canned or jar, so he proceeded to teach me well before too long I was doing it myself but even though he liked it I didn't, was just not right so I kept adding or taking away until yesterday and I finally got it so I can be proud of it. So here it is, hope you enjoy.


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Serves:

7-8

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 medium
onion (diced)
2 stalk(s)
celery (diced)
1
green or red pepper (diced)
1 large
carrot( shredded)
4 clove
garlic (diced)
1 tsp
basil, dried
1 tsp
oregano, dried
1/2 tsp
white pepper
1/2 tsp
red pepper flakes
1/4 tsp
cayenne pepper
4 c
good tomato juice
1 can(s)
tomato soup (undluted)
1/4 c
sugar
10
meat balls

Directions Step-By-Step

1
In a large sauté pan add the first 4 ingredients, cook on medium till tender .
2
In a large soup pot add next 2 ingredients, cook on medium.
3
Put spices in (I use a coffee grinder and pulse a few minutes,) add to the soup pot.
4
Add veggies to the soup pot when tender.
5
Bring to a boil turn to low and simmer for 2 hours stirring often.
6
Add Meat balls and simmer till warmed through, add sugar and mix well. Cook another few minutes till sugar is cooked in.
7
I used homemade meat balls, but you can use frozen.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom