Laura's Spaghetti Sauce

KatheyJo Hickey-Van Otten


A couple of years ago, my daughter, Laura, and I canned some tomato sauce. We decided to make spaghetti sauce. Called up my friend, Karen, who told me what to do. We added a few extra things, and it turned out perfect for us.On the wine, we know nothing, so a trip to the local liquor owned liquor store and educated ourselves to various kinds of wine. Since then, we found that red wine is ok , but try using some white wine from Spain, France and even Russia. We wanted a more sweet, fruit woody flavored wine. The results were wonderful as we didn't want to be struck with just a red wine.


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  • 10 lb
    fresh tomatoes
  • 4 medium
  • 1 large
  • 1 large
    yellow, orange, green bell peppers
  • 1/2 c
    oregano-fresh is always better
  • ·
    salt, black pepper to taste
  • 2 Tbsp
    each, sweet basil, parsley
  • 1/2 c
    minced garlic
  • 1 c
    wine of choice
  • ·
    the spices is what i put in, you may not want to add as much.

How to Make Laura's Spaghetti Sauce


  1. Wash the tomatoes and cut the stem core out, then place in a large pan of boiling water for just 30 seconds. This bath is to soften up the skin of the tomatoes, as you want to remove it from all tomatoes.
  2. Place the skinned tomatoes in either a blender or food processor. Process to chunky, as that is how we like it. If want less chunks, process longer.
  3. Pour tomato sauce into large pan and set heat to medium. Let cook until most of the water is gone. Tomatoes is mostly water, so that is what you don't want. Stir and keep eye on pan so it won't burn.if need to turn up heat, or lower it, do so.
  4. While tomatoes cooking, wash, peel and cut the zucchini in half, put in processor/blender and process until smooth. Add to cooking tomatoes and stir to mix completely with the tomatoes.
  5. Wash and cut the peppers in half and remove all seeds. Cut again to fit into blender/processor, and process to little into pot with the tomatoes and stir well.
  6. Peel and processor onions and add to tomatoes, stir.
  7. Add the various spices and stir really well, so they are mixed throughout. You will notice the bottom of cooking tomatoes is thickening up. I use a strong whisk to clean the bottom off, as this will make the sauce thicken and shows you that the water is being cooked out. Add the wine now, and stir throughly.
  8. Notice the changes in the cooking process. See how nice the consistency is becoming as that water disappears. Cook until it is the way you want it. I say about 4 hours, but depending on how you want your sauce to be, it could be more than 4 hours or less.
  9. Once done cooking, you can continue making spaghetti for the days supper, or can the sauce. Follow instructions on canning for processing the jars. You can use this sauce or other Italian recipes or even to chili. You can fry the meat first and then add to the sauce. My friend has canned sauce with the meat included, but I don't, I prefer to cook it when needed.

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About Laura's Spaghetti Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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