Last week Beth from Clothes and Cocktails share her Homemade Spaghetti Sauce and I mentioned that I hadn’t made mine in awhile. It took me 4-5 tries to get it how I wanted it to taste. So she suggested that I post my recipe this week. Please note that this is my basic sauce/gravy and that I will add things as needed. I don’t add meat to this sauce because I will use this sauce for multiple dishes so if I want to I will add meat and sausage later.
Ingredients: 5 – 15 oz cans of Contandina Sauce with Italian Herbs ~ 1 – 18 oz can of Contandina Tomato Paste ~ 1-1/2 cup water ~ 1 TBSP Garlic – chopped ~ 1 Cup Sugar – I use Truvia or Splenda ~ 1/2 Green Pepper cut in large strips ~ 1 TBSP Red Hot Buffalo Sauce ~ 2 TBSP Coarse Salt ~ 1/2 tsp pepper ~ 1/2 tsp onion powder ~ 2 Bay leaves
*NOTE: I am not a fan of green peppers cooked or raw, I add them for flavor only! So don’t be afraid if you don’t like them either.
Directions: Place all ingredients into a crockpot or in large saucepan on the stove.
Simmer on low for 4-6 hours. Stir and taste ever hour or so. Adjust as needed to taste.
If too sweet add a tad bit more salt or sugar. If too thick add a 1/2 cup more water. Once it is finished simmering replace from heat and remove the two bay leaves and green peppers.
It took me a few tries to get the ratio of ingredients correct, but even then I adjust almost everytime. Usually only a pinch here or there, but it depends on what recipe I am making. I have used this for the sauce in lasagna, on spaghetti squash, to baked chicken (really helps to tenderize it). This time I served it with 1/2 cup of rice, handful of Broccoli and Linguica.