My Italian mother-in-law has been making this spaghetti sauce forever and it's always a treat when she cooks up a big pot. She usually makes meatballs for her sauce, which are scrumptious, but I use either ground beef or mushrooms instead.
People often think that making spaghetti sauce from "scratch" is difficult. It's almost as easy as opening a couple of ready-made jars, but tastes a hundred times better. It's so simple!
2 28 oz. cans Tomato Puree (plus 2 cans water)
2 15 oz. cans Tomato Sauce (plus 2 cans water)
2 6 oz. cans of Tomato Paste
About 2 tsp. salt and 1 tsp. pepper
1 TBLS. Basil
1 TBLS. Parsley
1 TBLS Sugar (My mother-in-law uses more)
1 TBLS Baking soda (My mother-in-law uses more)
2 cloves garlic, chopped
1 pound of ground hamburger or 1 pkg. sliced mushrooms for a meatless sauce (I like baby portobello)
Tinkyada Pasta Noodles (Whole Foods sells these)
The addition of the sugar and the baking soda remove the tart tomato taste and turn this into a more mellow tasting sauce.
First, saute the garlic in a little olive oil. Add the beef or mushrooms to brown. Then add all the other ingredients except the baking soda. Bring to a good simmer, then turn the heat down and let it lightly simmer for 2 or 3 hours (or more). After an hour or so, add the baking soda. Taste it at this point and see if it needs more seasoning and add more if needed. Sometimes I make this around 1:00 in the afternoon and it cooks slowly all day long, making the house smell heavenly.
Depending on the size of your family, you will probably have enough sauce leftover to make a lasagne the next day and maybe even some to use as a homemade pizza sauce.