Cooking From Memory ~ A Recipe Journal

Joyce’s Spaghetti Sauce

Posted in Pasta,Sauces by Paul Gauche on July 5, 2009

Spaghetti Sauce

Ingredients ~

  • 2 pounds fresh ground Italian sausage (mix one ‘spicy’ with one ‘sweet’ if you wish)
  • 1 Tablespoon good tasting olive oil
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 10+ cloves garlic, chopped (go ahead, use the whole bulb)
  • 6-8 cups of chopped fresh tomatoes (or 2 large cans Italian tomatoes)
  • 1 12 ounce can tomato paste
  • 2 Tablespoons oregano (or more)
  • 3 bay leaves •  2 teaspoons salt and pepper
  • Tomato juice or V-8 (optional)

Method ~

In a large, heavy-bottomed cooking pot, brown the Italian sausage, breaking up the chunks.  Once the sausage is browned, add 1 Tablespoon olive oil, garlic, onions and green pepper, and sauté until garlic is very fragrant, the onions are translucent and the green pepper has softened.  Add the tomatoes, the tomato paste, and seasonings.  Bring to a boil then back the heat down to low.  Simmer on low heat for several (6-8) hours.  Add tomato juice or V-8 if the sauce becomes too thick.

2 Responses to 'Joyce’s Spaghetti Sauce'

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  1. Carolyn Treadway said,

    I always use Ronzoni Smart Taste pasta. It has the flavor and texture of regular pasta and comes in elbow macaroni, rotini, penne, and spaghetti shapes. It has 3x the fiber of regular pasta and the calcium of 8 oz. of milk in a serving. Almost makes pasta a health food!

    • Paul Gauche said,

      Thanks Carolyn, this is a great suggestion. I’m aware of a couple brands of whole wheat pasta that are super low in carbohydrates and/or high in fiber. Dreamfield’s is that brand that comes to mind immediately( That’s a great modification. Thanks for partnering in this! It’s always great to hear from you. pg

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