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Homemade THICK Italian or Greek spaghetti sauce / tomato sauce from garden tomatoes ….?
… Have a recipe? My husband is plotting and Planning your garden once again for spring. Sometimes it will grow to 500 pounds of tomatoes. I made a lot of sauce in the past but I'm never really satisfied with the taste. It seems something is missing. Some Greek and Italian restaurants I've been have nailed the perfect flavor … but it will not share their secrets. Just be thick and creamy. non-aqueous.
Serve sauce thick spaghetti 8.10 This is not the fresh tomato sauce quick and easy for spaghetti. By contrast, the type that simmers for several hours, becoming very thick and smooth. It's probably what most Americans imagine when they think of spaghetti sauce. However, many of the spaghetti sauce I have tried to turn a little liquid (they are thick in the pot, but when placed over noodles, ending with a small pool water at the base of spaghetti). To prevent this (mostly because Jim does not like the watery sauce), I developed this method to be nice and thick. Probably could get the same results when cooking all day to boil water in excess, but do Not Really need to take time. 2 medium onions, chopped 2 cloves garlic (large) 2 tablespoons olive oil 1 pound sausage 1 pound turkey Italian 6 diced tomatoes, drained (reserve juice) 2 tsp oregano 2 tablespoons basil salt and pepper 1 pinch ground cloves tablespoon molasses February 1 cup red wine liquid from tomatoes, drained 2 carrots, sliced 1 stalk celery, sliced 1 bullion cube beef ¾ pound fresh mushrooms, sliced Heat the olive oil in a Dutch oven or large pot cattle. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add meat and brown, stirring to break meat. Add tomatoes, sauce and pasta and stir well to incorporate. Add oregano, basil, clove and molasses. Add salt and pepper to taste. Let simmer. Pour the reserved liquid from tomatoes drained into a pan with red wine. Add carrots and celery slices. Boil until vegetables are tender and the liquid just covers them. Pour mixture in a blender or food processor. Process in a thick puree. Pour the puree into the sauce to a simmer. Simmer the sauce for 2 hours (from when it started to boil. Add the sliced mushrooms. Simmer another hour, for a total of 3 hours. Serve over cooked spaghetti or your favorite pasta. Notes: I really like My sauce made with beef (preferably short ribs), but since we are in Europe has not been a mad cow scare and now has appeared in the U.S.. Therefore, do not eat much meat any longer and I substituted ground turkey as it is easy and accessible (also lower in fat). You Can use almost any type of meat you want. The sauce freezes well, so it usually pays to put 2 portions (a scant 1 / 2 cup) in zip-lock bags and freeze flat. This makes them easy to stack in the freezer and requires minimal time to thaw before zapping in the microwave for a quick meal for 2.
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