Pat's famous pasta sauce
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Pat's famous pasta sauce
  Sauces    Pasta  
Last updated 6/12/2012 12:48:47 AM. Recipe ID 9991. Report a problem with this recipe.
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      Title: Pat's famous pasta sauce
 Categories: Sauces
      Yield: 1 Large pot!
      4 qt Tomatoes
      1    30 oz jar Spaghetti Sauce
      1 cn 20 oz tomato sauce
      3 cn Tomato paste
      4 tb Italian seasoning
    1/2 ts Ground sage
      2 ts Garlic powder or salt
      1 tb Oregano
      1 ts Parsley
      2 tb Sugar
    1/2 c  Romano cheese, grated
    1/2 c  Parmesan cheese, grated
  NOTE: It is best to use fresh canned tomatoes and when you use the
  spaghetti sauce, the thicker the better (we use Prego). In a very
  LARGE pot, using a vegetable mill, grind tomatoes to remove seeds and
  hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and
  process it.If the tomatoes you added were watery, you might want to
  add a second jar/can of spaghetti sauce. Clean the jars out with
  water. The point you are trying to do is to retain as much of the
  essence of the ground whole tomatoes as possible. Discard the debris.
  Add the tomato paste directly to the tomato mixture. (Note, clean the
  cans of paste as best as possible... you want them to be very clean.)
  Mix well. Salt and pepper to taste. Add all spices and the cheeses
  and mix well. Cover and place on very low heat. If you wish to add
  meatballs to the sauce while it is cooking now is the time to make
  them. Once made, add them directly to the sauce. As it cooks you may
  want to adjust the spices and the cheeses depending on your tastes.
  We add at least another tablespoon of oregano, 2 table- spoons of
  parsley, a little more salt, and at least another 1/2 cup each of
  romano and parmesan cheeses. Stir every half hour or so to prevent
  scorching on the bottom of the pot. When the sauce is cooked down to
  your taste (and the meatballs are done to your liking), remove from
  heat and let sit for 1/2 hour.

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Recipe ID 9991 (Apr 03, 2005)

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