This recipe is private

Italian Sauce

Russ Myers


Once you discover how easy and delicious this sauce is, you'll never settle for less than homemade again.

★★★★★ 1 vote
30 Min
Stove Top


6 Med size Carrots (shredded)
3 Lg Onions (chopped)
3 Garlic cloves (minced)
1/3 C Cooking oil
6 28oz Cans tomatoes
1 Tbs Sugar
1 Tbs Salt
1 Tbs Dried basil (crushed)
2 tsp Dried oregano (crushed)
1/8 tsp Pepper
2 Bay leaves


1In an 8 to 10 quart Dutch oven, cook carrots, onion, and garlic in hot cooking oil until onion is tender but not brown.
2Add undrained tomatoes, sugar, salt, basil, oregano, pepper, and bay leaves.
Boil gently, uncovered for 1 1/4 to 1 1/2 hours
Cool Italian Sauce.
Remove bay leaves and discard.
Place about 1/4 of the mixture at a time in a blender and blend until smooth.
3Package Italian Sauce in four 1 cup and six 2 cup portions.Label containers with contents, amount and the date.
Freeze until ready for use.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian