Prep Time: 30 minutes
Cook Time: 3
Here is a great recipe that was passed down from generation to generation in my family. My grandmother has always made her own spaghetti sauce and never bought jars in a grocery store, nor did my mother. Although both my mother and I adapted the recipe slightly to suit our own preferences, the basis of the recipe is the same. And I am sure you will agree that it is absolutely scrumptious!
Of course, you can also adapt this recipe a bit yourself as well. The list of vegetables that you add can change. I recommend that you do not tamper with the list of canned tomato products as this could change the consistency of the sauce. I find it perfect as it is and I believe that you will agree.
- 6 branches of celery
- 8 garlic cloves
- 1 large green bell pepper
- 1 large box of mushrooms (approximately three cups)
- 4 large carrots 1 cup of fresh spinach
- 2 bricks of 500 grams of tofu or 1 kg of cooked chick peas
- 1 large can of whole tomatoes
- 1 can of tomato juice
- 1 small can of tomato sauce
- 2 cans of tomato soup
- 1 can of tomato paste
- Salt and pepper to taste
- Small bunch of fresh parsley
- 2 tablespoons of Italian spices
- 1 tablespoon of crushed chilli peppers (fresh or dried)
- 3 tablespoons of olive oil
Directions: (Makes: 12 servings)
- Chop all of the vegetables.
- Start browning the garlic and the bell pepper in oil.
- When the pepper is tender, add all of the other vegetables and cook until they are soft.
- Add the parsley, the spices and all of the tomato products.
- Bring to a boil at medium, then reduce the heat to minimum.
- Now, this is the long part. You need to stay close to the pot while the sauce is cooking because you have to stir often. If you don’t, the sauce will stick to the bottom of the pot and might even burn.
- This step takes about three hours. This will make sure that all of the flavors blend well.
I also recommend that you separate this sauce into meal portions and put them in the freezer. That way, you end up with a more flavourful sauce. When you are ready to eat it, just take it out of the freezer the same morning and put it in the refrigerator or take it out a couple of hours prior to eating and let it sit on the kitchen counter in a plate.
*Photo credit: flickr.com