Homemade Red Pasta Sauce
This is an Italian pasta red sauce that has been in my family for generations. This is my version of it. Some recipes handed down through families are good for each person to make their own, or are recipes that just need to stay the exact way they handed handed down. This one is one of those that you make for a while as written, then turn into your own recipe with the things your family like. This is my twist on my family’s Italian pasta red sauce… and it’s DAMN GOOD!…lol I have worked on this recipe for over 20 years, and will probably do so for another 40! I have incorporated meatballs from my wife’s family into the sauce too!
This is actually a double show in that I show you two different ways to make the sauce. Once is full of meats and vegetable chunks that you freeze the left overs and use throughout the month. The other is a smoother sauce that you can jar/can and leave on the shelf to be enjoyed any time in the future. My son loves pasta, so we jar his sauce in smaller mason jars so that he can have spaghetti whenever he desires. Our sauce, however, should not be canned due to the meats and veggie chunks. Although in certain instances you can jar veggies and or meats… this is not an instance that lends itself to it.
This has fresh mushrooms, hot Italian sausage, meatballs from my wife’s Italian family, chunks of burger, onions, peppers, wine, all kinds of spices… mmmmmmm!
The very best thing about this recipe it is allows you to add whatever you want or like, then over time, it becomes YOURS!!!! Let’s face it… these kinds of recipes are the very best, as any recipe that can be changed easily to become your own version over time… is what cooking is all about!
2 28 ounce cans of Contadina Tomato Sauce
2 28 ounce cans of Contadina Tomato Puree
1 18 ounce can of Contadina Tomato Paste
1/2 cup Italian bread crumbs (MUST be Italian bread crumbs)
1/4 cup Parmigiano-Reggiano shake cheese
12+ links of Hot Italian Sausage cut into thirds
1 lb hamburger browned and crumbled & drained
1 lb+ meatballs (or as many as you want)
2 green peppers diced
1 LARGE or 2 medium onions diced
1 whole bulb of garlic peeled & minced very fine
1 carrot washed, halved & unpeeled
2 TBLs of sugar (This is a no-no to most Italians, but I feel it is needed for this recipe)
1 cup of Merlot (or your favorite red wine…try Merlot first)
1/2 cup water swished through empty cans of sauce & puree
I large package of thick sliced mushrooms (or cut your own fresh mushrooms, the thicker the better)
2 Bay leaves
Large stock pot (or any large pot) with lid
Measuring cups & spoons
Large spoon for stirring
(Alternative recipe will need:)
Small to medium mason jars
Watch the video silly!
AND watch EP1106 on canning!