Spaghetti Sauce

Contributed By: Kay Davis


1 large onion, chopped
3-4 cloves of garlic, minced
1 (28 ounce ) can crushed tomatoes
1 ( 28 ounce ) can tomato puree
2 ( 6 ounce )cans tomato paste
1 bell pepper chopped ( optional)
1 rib celery, cut into 2 inch pieces
1 tsp. Lawry?s seasoned salt
1 ? tblsp. Dried oregano
1 tblsp. Dried basil
1 tblsp. Dried parsley
2 bay leaves, left whole and removed after sauce is cooked
? cup red wine
? tsp. red pepper flakes
meatballs or Italian sausage


Brown meatballs and/or sausage in a frying pan. Remove from pan and set aside. Put a bit of olive oil in pan and saut? onions, garlic, pepper and celery. When soft put in the tomato paste and wine. Stir around gently and loosen the bits on the bottom of the pan.
Transfer to a larger pot or crockpot and add remaining ingredients including returning the meat to the sauce.
Cook on low for at least 3 hours whether you are cooking on the stovetop or in the crockpot. I usually cook mine all day because I like the resulting texture and the smells wafting through the house! Serve over cooked pasta topped with grated cheese such as parmesan, locotelli or romano.

This recipe is enough for at least 2 lbs. pasta.

Helpful Hints:

Cooks Note: I like Contadina brand tomato past with Italian seasoning because it imparts a great flavor to the sauce.
Also, I always make enough to put in the freezer for another meal. This freezes so very well!

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