Spaghetti Sauce

Many people have their favorite spaghetti sauce. But, if you follow the steps outlined in the below recipe, I guarantee that you will have one of the best tasting sauces that you have ever experienced.

I realize that this is a deviation from the Manhattan Project theme of our web site, but since I have a "captive audience", I wanted to take this opportunity to share a favorite of mine.

The creators of this web site are for the most part Italian-Americans; and let me tell you, we know something about spaghetti sauce!

Before you start, a word to the wise. It is not the tomato sauce that gives spaghetti sauce its flavor. It is the combination of the vegetables used and the order of preparation. If the steps are followed precisely, even a child can prepare this wonderful sauce.

Ingredients:; Tomato Sauce; 3 Large Cans
Tomato Paste ; 1 Large or 2 Small Cans: Spaghetti Seasoning Package - 1
Beef Broth; 2 Cups: Red Wine; 1/4 Cup (Chianti, Merlot, or Cabernet)
Worcester Sauce; 1 Tablespoon: Fresh Garlic; 4 to 6 cloves; Crushed
Bell Pepper; Green; 1 or 2 (2 preferred): Bell Pepper; Red; 1
Fresh Mushrooms; 1 Package; halved or quartered: Celery; 1/2 Cup Diced
Carrots; 1/2 Cup Diced: Onion; 1 Large Sweet; diced
Ripe Olives; 1 Can: Green Onions; 1 small bunch; sliced
Italian Sausage; 2 Links: Bay Leaf; 4
Basil: Oregano
Salt & Pepper: Sugar

Preparation: In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown; add onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent. Add mushrooms, carrots, and celery just prior to peppers and onions being done so they do not over-cook.

In a separate pan, dissolve seasoning package in the beef broth and bring to boil over medium heat; reduce heat and add tomato paste; using whisk, stir until smooth.

Add the tomato sauce to the onions and peppers and stir. Add the broth & tomato paste mixture to the tomato sauce along with the red wine, Worcester sauce and ripe olives. Season to taste and add cooked sausage or ground beef if desired.

Cover and continue to cook over low heat stirring often. I usually will let it simmer for 2 to 3 hours to bring out the full taste but it can be used almost immediately if one is in a hurry. Hint: Tomato paste is somewhat bitter and the taste of the sauce can be brought out by adding sugar. Add 1/4 sugar to start and taste. Add more if needed. This sauce freezes well and will keep for 30 days or more.

"The World's Best Spaghetti Sauce"