Colella Spaghetti Sauce

Laura Aden


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.


☆☆☆☆☆ 0 votes

A lot (enough to freeze)
15 Min
2 Hr
Stove Top


Add to Grocery List

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
bell pepper
large sweet onion
large yellow onion
3 Tbsp
oregano, dried
3 Tbsp
basil, dried
bay leaves
1 c
parsley flakes
2 Tbsp
1 c
carrots - pureed in food processor
half can (106oz) of water
2 Tbsp

How to Make Colella Spaghetti Sauce


  • 1In very large pot, put enough vegatable oil to cover bottom 1/4 inch.
  • 2In 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).
  • 3Add in tomato puree, whole tomatoes you have blended in food processor, tomato paste, tomato sauce. Stir until well blended
  • 4Add in all spices in and stir. Add pureed carrots and water. Stir.
  • 5Turn heat down to medium low and cover pot. Let simmer for 2 hours or more (the longer it simmers - the better it blends.
  • 6Once it is done - enjoy some over pasta. Freeze the rest.
  • 7If you want sauce with meat, brown meat in large pan, add some sauce and let simmer for 30 minutes.

Printable Recipe Card

About Colella Spaghetti Sauce

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

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