The Very Best Spaghetti Sauce recipe
All Recipes Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Ingredients
- 18 roma (plum) tomatoes 2 (6 ounce) cans tomato paste ½ cup butter 4 cloves garlic, minced 5 bay leaves 1 large white onion, chopped 1 large zucchini, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (8 ounce) package fresh mushrooms, sliced 2 tablespoons dried oregano 1 tablespoon Italian seasoning 2 teaspoons chili powder ¼ cup brown sugar 1 (15 ounce) container ricotta cheese
Nutrition Info
- 192.8 caloriescarbohydrate: 19.1 gcholesterol: 31.3 mgfat: 11.2 gfiber: 4.1 gprotein: 7.4 gsaturatedFat: 6.7 gservingSize: -sodium: 335.2 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions The Very Best Spaghetti Sauce
Directions
-
Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions, saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.