John Capua's Spaghetti Sauce
One vivid memory I have is walking in the door after church and being met with the smell of my dad's spaghetti and meatball sauce simmering. He has perfected this recipe and kindly shared it with us! mmmmm!
2, 15 ounce cans tomato sauce (Hunts)
2, 12 ounce cans tomato paste (Hunts)
1, 12 ounce can tomato puree (Hunts)
3, 15 ounce cans water
1 heaping teaspoon oregano, dried
1 heaping teaspoon basil, dried
1 heaping teaspoon Italian seasoning, dried
1 clove fresh garlic or ½ teaspoon garlic chips
2 bay leaves, dried
1. Combine all ingredients in a large sauce pot.
2. Bring to a LOW boil.
3. Reduce heat to medium-low.
4. Cook uncovered for 1 ½-2 hours.
5. Stir every 20 minutes to prevent burning on bottom of pot. (If you discover at any point it has burned dump immediately in another pot.)
For best results cook slowly! The more “orange” the sauce looks, the better!
...
Also, if you have a little sister that you must torment,
tell her that if she is lucky enough to find one of the bay leaves she can tape
them to her ceiling and make a wish.
Then tease her about it for the rest of her life.
Right Carly? ;)
Ohhhh! I remember how yummy this is!!!! I am going to do it!
ReplyDeleteambercrombie! the bay leaves! thank goodness for the bay leaves. if not for them, i would have had nothing in my life to look forward to.
ReplyDelete