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


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


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.

About this Recipe

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