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Mom's Best Spaghetti Sauce

SUBMITTED BY: KRAZYBARB PHOTO BY: Jennifer6486

"A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating."

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
1/4 cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
1/4 cup grated Parmesan cheese

DIRECTIONS

Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
Cool, cover, and refrigerate overnight. The next day, reheat and serve.

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REVIEWS

Reviewed on Apr. 14, 2004 by Debra

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

Debra
Apr. 14, 2004

This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan cheese, and the baking soda. I add a little more garlic then this recipe calls for and NO water. I also add oregano to mine. When cooking it is important to cook the onions and garlic in some olive oil first. This brings out the flavor. I also add the fresh parsley basil and oregano (chopped), and salt and pepper to that first and cook a few minutes. Then I add the whole tomatoes and the juice in the can, very important to take your hands to them and crush them a little. I let that come to a boil first before adding the sauce. After adding the sauce, I simmer and let it cook for 3 or 4 hours, stirring occasionally with the lid partially on. I also add additional seasoning as I taste and go along. What really turns the sauce unbelievably awesome is that I make meatballs seperately in a frying pan and once they are cooked I add them to the sauce during the last hour. WOW! gives the sauce such an awesome flavor.

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58 users found this review helpful

This is a good recipe for starters. I am 100% italian and my family owns restuarants all over... MORE

Reviewed on Nov. 15, 2003 by KRANEY

Was my first time to make homemade sauce - definitely a keeper! I added 1 tsp. dried basil, 1... MORE

Reviewed on Aug. 29, 2002 by Rebslo

I used canned crushed tomatoes and added oregano and a few bay leaves. If you plan ahead this... MORE

Reviewed on Mar. 25, 2005 by KJK2

USE BROWN SUGAR INSTEAD OF WHITE> COME ON MORE

Reviewed on Jun. 12, 2003 by Bonnie

You would have to have 8 people with huge appetites for this to be 8 servings. This makes... MORE

Reviewed on Nov. 11, 2003 by JJOBIETX

This is the best spaghetti sauce. My first two wives were italian. There spaghetti sauce was... MORE

Reviewed on Aug. 8, 2003 by TOI_LOUIE

This recipe was AWESOME- UNTIL I added the cheese! It became sickeningly sweet and everyone... MORE

Reviewed on May 16, 2006 by 4LEENER

Didn't even get one compliment on Mother's Day for this sauce. OUCH! MORE

Reviewed on Sep. 26, 2003 by ROSALINDANTHONY

Very overated. Not worth the mess and time. MORE

Reviewed on Aug. 8, 2003 by UMM-OMAR

I thought this was pretty good. Next time, I will omit the tomato sauce and add a cup or so...

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